Pasta Verde [Hardcover]

Judith Barrett (Author)

Book Description

Publication Date: April 1995

Easy to prepare, healthful, and affordable, pasta is more popular than ever. Americans are eating twice as much pasta today as they were a few years ago. Pasta Verde offers 140 recipes for delicious meatless pasta dishes including recipes for soups, salads, and sauces as well as lasagnas, ravioli, and cannelloni. All of the recipes make use of the freshest ingredients like asparagus, broccoli, peppers, and wild mushrooms; savory herbs including basil, rosemary, and sage; deliciously tangy Italian-imported Parmesan cheese; and good-for-you olive oil. Lots of tasty garlic and hot red pepper enhance numerous dishes. From Italian classics to the author s own personal pasta creations, all of the recipes are aimed at keeping preparation simple and using readily available ingredients. Judith Barrett is coauthor of the extremely successful Risotto and the author of Cooking Vegetables the Italian Way, and Risotto/Risotti. Her articles have appeared in the Boston Globe and the New York Times. She lives in Cambridge, Massachusetts.

Product Details

• Hardcover: 276 pages
• Publisher: John Wiley & Sons Inc; 1st edition (April 1995)
• Language: English
• ISBN-10: 0025074857
• ISBN-13: 978-0025074859
• Product Dimensions: 9.4 x 7.3 x 1.1 inches
• Shipping Weight: 12.8 ounces
• Average Customer Review: 4.6 out of 5 stars  See all reviews (10 customer reviews)
• Amazon Best Sellers Rank: #633,698 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

12 of 12 people found the following review helpful:

5.0 out of 5 stars Knock your socks off dishes! Mouth watering every time., November 10, 1999

By 

Danielle Mondahl "Caloundra Bibliophile" (Sunshine Coast Australia) - See all my reviews
(REAL NAME)   

This review is from: Pasta Verde: More than 140 Vegetarian Recipes for Pasta Sauces, Soups, Salads, and Baked Pastas (Paperback)

This is the one cookbook I go back to over and over. Every single recipe I have tried has been absolutely delicious. Well worth reading the front section on selecting pastas, cheeses and olive oils. My favorites are: Pasta Primavera, Spaghetti with Pumpkin(which I have prepared and served at least 20 times this year), Roasted zucchini half moons with bow tie pasta, & the lasagnas. I am now purchasing additional books as gifts to my friends. You do not have to be vegetarian to love these dishes.

10 of 10 people found the following review helpful:

5.0 out of 5 stars You will treasure this cookbook!, September 4, 1997

By 

[e-mail] (Southern California, USA) - See all my reviews

This review is from: Pasta Verde (Hardcover)

I have made almost every recipe in this book. This alone is unusual for me, because I have many, many cookbooks. But, I get such rave reviews from Judith's recipes I keep wanting to try another and another one. Some of the recipes I wrote "excellent" next to are: Spaghetti Primavera; Penne with Roasted Asparagus & Shaved Grana; Penne with Artichokes, Lemon & Capers; Spaghetti with Caramelized Onions & Fresh Hot Pepper; Linguine with Roasted Plum Tomatoes & Fresh Herbs; Penne with Roasted Eggplant, Tomatoes & Onions; Spaghettini with Uncooked Fresh Tomatoes, Arugula & Parmesan; Penne with Tomatoes, Roasted Peppers & Fresh Asiago Cheese; Bow Ties with Portabello Mushrooms, Radicchio & Mascarpone; Fresh Pesto Sauce; Spaghetti with Zucchini, Summer Squash & Fresh Pesto Sauce; Lentil & Ditallini Soup; Chick-Peas & Ditallini with Rosemary Soup; Lasagna of Pan-Roasted Eggplant, Mozzarella & Fresh Tomato Sauce; Autum Lasagna with Butternut Squash, Mushrooms & Roasted Chestnuts; Cavatappi Baked with Sweet Onions & Fontina; and the Baked Ziti with Fontina Cheese & Three Kinds of Squash.

The recipes are easy to follow and many cooking details and techniques are also included.

8 of 8 people found the following review helpful:

5.0 out of 5 stars Indispensible, September 30, 1997

By A Customer

This review is from: Pasta Verde (Hardcover)

I have shelves full of cookbooks but find myself turning to "Pasta Verde" at least once or twice a week. The recipes are delicious, quick and easy to prepare, and generally use common ingredients. Several are a bit high in fat and heavy-handed with dairy products, but easy to modify (and still taste wonderful after doing so). A wide variety of vegetables are used throughout. Strict vegetarians beware: the soup section contains recipes for beef and chicken stock, but vegetable stock (recipe also included) can be used instead.