Featured Cookbook

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1. Cornmeal Biscuits

2. Roasted Butternut and Apple Salad on a Bed of Bitter Greens with Honeyed Red-Wine Vinaigrette

3. Pasta with Pumpkin

4. Pesto-Parmesan Biscuits

5. Autumn Cobbler

Book Description

Crescent Dragonwagon shares a wealth of recipes and memories with humor and intelligence in her extraordinary Passionate Vegetarian. She promises that "here you will be well fed, well loved, well tended to, satisfied," and 1,000-plus recipes later, that's exactly what's delivered.For 18 years Dragonwagon owned and ran a country inn, where she fed glorious food to everyone including vegetarians

... (more)

Passionate Vegetarian

Authors: Crescent Dragonwagon

Date: October 2002

ISBN: 1563057115

Publisher: Workman Publishing Company

Paperback

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Serves 2

• 8 ounces fettuccine, dried or fresh

• 1 wedge (about 1 1/2 pounds) eating pumpkin or any sweet orange fleshed squash, sliced into long, 1/3-inch thick pieces

• 2 teaspoons to 1 tablespoon olive oil, plus additional for serving

• Cooking spray

• 3 cloves garlic, pressed

• Salt and freshly ground black pepper

• Freshly grated Parmesan or soy Parmesan-type cheese

1. Start the fettuccine in vigorously boiling water.

2. As the pasta cooks, heat the oil in a nonstick skillet or one that has been sprayed with cooking spray. You’ll want a skillet with a tight-fitting lid. Add the pumpkin or squash and sauté over medium-high heat for 3 minutes. Cover tightly and steam over medium-low heat, stirring every now and again. Add the garlic and stir-fry for 30 seconds or so longer.

3. When the pumpkin is tender around the edges but still has a bit of bite to it, transfer it to a bowl and toss with the cooked fettuccine. Season. Serve at once, hot, with Parmesan cheese, more olive oil to drizzle, and lots of pepper.

More From This Book:

1. Cornmeal Biscuits

2. Roasted Butternut and Apple Salad on a Bed of Bitter Greens with Honeyed Red-Wine Vinaigrette

3. Pasta with Pumpkin

4. Pesto-Parmesan Biscuits

5. Autumn Cobbler

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