pasta
Squash Noodles with Pesto Sauce
Submitted by k8lish on October 2, 2007 - 8:58pm
Servings:
2 hungry peoplePasta that tastes like the real thing!
Creamy Alfredo Pasta. mmmmmmmmm...
Submitted by RawMusician on September 21, 2007 - 2:11pm
basically blend the sauce all together. I like to blend for a long time till it actually warms slightly. Then pour over the Pasta noods and mushrooms and olives for an awesome pasta!
Enjoy.
Mango and Coconut with Beet Noodles
Submitted by humanimal on September 20, 2007 - 2:41pm
Servings:
Serves 1-4This a simple recipe with a unique taste.All the ingredients seem to balance each others distinct flavors.
Ricotta-Marinara Zucchini Lasagna
Submitted by jirizarry on September 10, 2007 - 11:17am
Servings:
Serves 1 long large piece of lasagna (8 inches) or two medium pieces (4 inches).I was trying to create the roll-up lasagna posted on this website, but with a white ricotta-like filling. My zucchini was ripe but a bit hard to roll it up. It always ended craking. I thought that maybe I would have to soak it first, but I did not have time to soak it, so I came up with this layer lasagna using my ricotta recipe posted on this website, and the Marinara Sauce recipe posted by another member.
Ricotta Filling
Submitted by jirizarry on September 10, 2007 - 10:54am
Servings:
About 2 cupsI was trying to create a kind of ricotta caneloni using zucchini. I wanted a raw ricotta-like filling. I know a recipe using tofu, but tofu is cooked. So I thought about cawliflower and spitskool. Spitskool is the Dutch name of a kind of white cabbage. This one is not round, but kind of pear form like. I have no idea what is the English name of this cabbage. You can use any white cabbage type for this recipe.
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