I need a healthy recipe that doesn't contain meat, but has a lot of flavor and sorta easy to make..?

Any suggestions?I need a healthy recipe that doesn't contain meat, but has a lot of flavor and sorta easy to make..?
This is one of my favorite fast and easy summer dishes - perfect with vine-ripened tomatoes! You don't even need to cook the sauce...just toss with hot pasta! It's reeeally good!





Linguine with Fresh Tomato Sauce





2 cups seeded, and coarsely chopped tomato


1/2 cup extra virgin olive oil


1 cup firmly packed fresh basil leaves, minced


1 cup firmly packed fresh parsley leaves, minced


3 tablespoons freshly grated Parmesan


3 garlic cloves, or to taste, minced


2 teaspoons salt


1 pound linguine


Fresh parsley to garnish





Make tomato sauce:


In a bowl combine well all the sauce ingredients and let the sauce stand at room temperature, covered, for at least 1 hour.


In large pot, bring 5 quarts of salted water to a boil. Add linguine and stir to prevent sticking. Return water to boil and cook until pasta is firm but cooked, approximately 7 to 10 minutes, stirring occasionally. Drain pasta well. Serve with tomato sauce, and garnish with fresh parsley.





Enjoy!!!I need a healthy recipe that doesn't contain meat, but has a lot of flavor and sorta easy to make..?
Here's one you might like





VEGETARIAN BURRITOS





1 bell pepper


1 lg. onion


2 cloves of garlic or 1 tsp. minced garlic


2 tbsp. canola oil





Saute onion, pepper and garlic until soft. Add anything you like (these are my favorites) :





2 to 3 carrots, sliced


4 to 5 zucchini, diced


1 lg. can tomatoes


1/2 lb. (or so) mushrooms


1 lg. can diced green chilies


1 sm. can black olives


1 tbsp. chili powder


1 tsp. ground cumin





Cook until veggies are soft, drain. Add Mozzarella cheese to your liking. Fill tortillas. Bake 5 to 10 minutes at 350 degrees. Top with Guacamole:





2 to 3 avocados


1 lg. tomato, diced


1 sm. can diced green chili


A squeeze of lemon juice
eggplant Parmesan, it's the best. I hope you like eggplant. lightly bread (in Italian bread crumbs and egg) and fry and the eggplant, put on a paper towel when done to get rid of any excess oil. Put it in a baking dish, then top with home made, or jar tomato sauce, then with mozzarella cheese, and bake on 350 for until the cheese is melted and gooey. It's so good! You could also make Portabella Mushroom burgers, grill them and treat them just like a hamburger with all the fixins.
Check out www.veggiediner.com its a vegan/veggie restaurant in Chicago and they have recipes on the site. I made the Sloppy Joes and friends were amazed at how great they were, also I just used tofu in the recipes instead of what they called for. Everything there is great!
I haven't tried this personally, but it looks really good. To see a picture go to www.foodnetwork.com and seach Baked Penne with Roasted Vegetables.











Baked Penne with Roasted Vegetables Recipe courtesy Giada De Laurentiis


See this recipe on air Thursday Aug. 09 at 4:30 PM ET/PT.





Show: Everyday Italian


Episode: Vegetarian Italian





2 red peppers, cored and cut into 1-inch wide strips


2 zucchini, quartered lengthwise and cut into 1-inch cubes


2 summer squash, quartered lengthwise and cut into 1-inch cubes


4 cremini mushrooms, halved


1 yellow onion, peeled and sliced into 1-inch strips


1/4 cup extra-virgin olive oil


1 teaspoon salt, divided


1 teaspoon freshly ground black pepper, divided


1 tablespoon dried Italian herb mix or herbs de Provence


1 pound penne pasta


3 cups marinara sauce (store bought or homemade)


1 cup grated fontina cheese


1/2 cup grated smoked mozzarella


1 1/2 cups frozen peas, thawed


1/4 cup grated Parmesan, plus 1/3 cup for topping


2 tablespoons butter, cut into small pieces








Preheat the oven to 450 degrees F.


On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.





Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.





In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.





Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.
I looked in Healthy Living Recipes





appetizer:





http://allrecipes.com/Recipe/Alicias-Ita鈥?/a>





meal:





http://allrecipes.com/Recipe/Albino-Past鈥?/a>





http://allrecipes.com/Recipe/Alisons-Glu鈥?/a>





dessert:





http://allrecipes.com/Recipe/Purple-Mons鈥?/a>





http://allrecipes.com/Recipe/Pumpkin-Pro鈥?/a>
Go to your grocery store and look for Zatarain's Red Beans and Rice. Don't add any meat to it.