nutritional information

1. Bring large pot of water to a boil. Meanwhile, in large saucepan, heat 1 tablespoon oil over medium-high heat. Add garlic and cook, stirring often, until lightly browned, 1 to 2 minutes. Increase heat to high, add mushrooms and cook, stirring often, 2 minutes. (If too dry, add 1⁄4 cup broth.) Add edamame and cook, stirring often, 2 minutes.
2. Stir in tomatoes and basil. Reduce heat and simmer 2 to 3 minutes. Add broth and continue simmering 2 to 3 minutes. Season to taste with salt and freshly ground pepper.
3. Add 1 tablespoon salt and pasta to boiling water, stirring to prevent sticking. Cook pasta until just tender, about 12 minutes. Drain well.
4. Remove sauce from heat and stir in remaining teaspoon oil. Add pasta and toss to coat. Serve hot.

April 2001

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  Vegetable Pot Pies

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  Fajita Wraps with Salsa Verde

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  Tempeh en Croûte with Dilled Cream Sauce

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  Mixed Vegetable Masala

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  Summer Rolls with Fried Tofu, Cilantro and Mint

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  Broccoli-and-Cheddar-Stuffed Baked Potatoes

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  Fusilli Bucati Lunghi with Roasted Red Pepper Sauce

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  Ravioli with Broccoli Raab

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  Pita Quesadillas with Cilantro Hummus