Pasta & Noodles

Eggplant Scallopini with Pasta

4 T balsamic vinegar
3 cloves crushed garlic
1 cup chopped onions
1 bay leaf
4 cups cubed eggplant
1 lb. chopped mushrooms
1 cup chopped green pepper
2 medium tomatoes
1/4 cup tomato paste
1 tsp basil
1 tsp salt
fresh black pepper
fresh chopped parsley
1 cup Marsala wine

Heat the balsamic vinegar in a large, heavy pan. Add the onions, garlic, 1/2 tsp salt and bay leaf and saute 5 minutes. Add eggplant and 1/2 tsp salt, stir and cook, covered 10 minutes, stirring occasionally. Add mushrooms, peppers, tomatoes, tomato paste and all spices except parsely. Mix well and simmer, covered, 10 minutes. Add parsley and marsala. Cover and simmer over low heat, about 15-20 minutes. Remove the bay leaf. Serve over pasta
This recipe courtesy of:
Elizabeth Freemans Page
Adapted by Elisabeth Freeman from The Moosewood Cookbook

Conchiglie Tutto Giardino

Pasta and veggies

1-1/2 c. sliced carrots
1 c. chopped onion
1 red onion, chopped
7 tomatoes, sliced
3 c. zucchini, sliced
1 bell pepper
1-1/2 c. white wine
2 T. basil
3 cloves garlic
dash salt, pepper, honey
1 T. flour, parsley
6 oz. tomato paste
1/2 c. Parmesan
1 c. light cream (or half-and-half)
1-1/2 lb. shell pasta

Sauté carrots, onions, parsley, basil, garlic for about15 min. Cover and simmer for 15 more min. Add tomatoes, zucchini, bell pepper, wine, salt, pepper, honey. Simmer 45 min. In separate pan, melt 1 T. butter, add flour. Cook roux over very low heat, whisk in heated cream. Add tomato paste, whisk until mixture is very smooth. Stir into vegetables along with Parmesan. Toss mixture with cooked pasta.

Vegetable Lo Mein

1 t. oil (optional)
1 onion, chopped
1 carrot, peeled and sliced thin
1 c. broccoli flowerets
1 green or red sweet pepper, seeded and sliced into strips
1 c. pea pods, trimmed
1 6 oz can of sliced water chestnuts, drained
1 c. sliced mushrooms
1-2 T. Frontier® oriental seasoning
2 t. fresh grated ginger (or 1 t. ground dried ginger) (optional)
4-6 oz uncooked angel-hair pasta
chopped green onion

Heat oil in skillet or wok. (If using a non-stick skillet, can omit the oil or use 1 T. water) Add onion and cook until wilted. Add carrot and cook 3 minutes. Add remaining ingredients except pasta. Cook about 5 minutes. Vegetables should be tender but still crisp. While veggies are cooking, prepare pasta according to package directions, drain. Toss together hot pasta and cooked vegetables,
garnish with green onion. Serves 2-4.
This recipe courtesy of:
Frontier Herbs Cooperative Home Page:
Adapted from The Charmed Kitchen, a user friendly book containing hundreds of recipes for herbs, by Judi Strauss. Goosefoot Acres Press, Cleveland, OH. © 1995 1-800-697-4858

Thai Peanut Noodles

Serves 6

8 ounces whole-grain udon, soba, or spaghetti
3 tablespoons peanut butter
2 tablespoons seasoned rice vinegar
2 tablespoons ketchup
1 tablespoon honey (or sweetener of your choice)
2 teaspoons soy sauce
1 red chili pepper, seeded and finely chopped
2 cloves garlic, minced
2 cups fresh bean sprouts
1/4 cup chopped cilantro
2 tablespoons dry-roasted peanuts, coarsely chopped

Cook the pasta in boiling water until tender. Rinse and drain, then set aside.
Whisk together the peanut butter, 3 tablespoons of water, vinegar, ketchup, honey(or substitute), and soy sauce. Heat the oil in a nonstick skillet and sauté the chili, ginger, and garlic for 2 to 3 minutes. Stir in the sauce, then add the cooked pasta, bean sprouts, chopped cilantro, and chopped peanuts. Toss to mix. Serve immediately.

Thai-Style Coconut Noodles

1 lb. whole-wheat noodles
1/4 c. olive oil
1 small yellow onion, minced
1/2 c. celery, finely sliced
1/2 c. diced carrots
1/2 c. fresh chopped basil
1-2 T. Frontier® International Thai spice (or your favorite Thai spice)
1 c. coconut milk
1 T. arrowroot
2 t. sea salt (optional)

1) Cook noodles in a large soup pot with 2 quarts of water for about 7 minutes, or until slightly firm. Drain and set aside.
2) While noodles are cooking, heat oil in a medium skillet and saute onion, celery, carrots and basil until carrots are tender.
3) In a small mixing bowl, combine Frontier Thai spices with coconut milk, arrowroot and salt (if desired), and stir well to mix.
4) Slowly add coconut mixture to vegetables and cook over low heat until mixture begins to thicken. 5) Stir in noodles and heat throughly on low heat until flavors are blended. (Be careful not to overcook--high heat destroys the delicate taste of the coconut milk.)
This recipe courtesy of:
Frontier Herbs Cooperative Home Page:
Thai-Style Coconut Noodles adapted from Meals That Heal by Lisa Turner, to be published in September, 1996 by Healing Arts Press, an imprint of Inner Traditions International, Rochester, VT © 1996 by Lisa Turner 1-800-246-8648.

Sesame Noodles

Serves 4

3 T. crunchy Peanut butter
3 T. warm water
1 T. sesame oil
1 tsp. ground fresh ginger
1 tsp. chopped garlic
1 tsp. honey or sugar
3 tsp. soy sauce
1 lb. pasta of your choice
chopped scallions

While pasta is cooking, mix all of the ingredients in a large bowl. When the pasta is cooked, drain, and mix with sauce. Chill for a few hours before serving. They are best cold. Garnish with scallions just before serving

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Last updated:
19 November 1997
Site Owner:
Loretta Wallace