MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Pasta with Tomatoes, White Beans, and Peppero
 Categories: Pastas, Italian, Vegetables
      Yield: 2 servings

      1    Garlic Clove, Thinly Sliced
      1 tb Olive Oil
    1/4 c  Onion, Chopped
    1/3 c  Pepperoni, Coarsely Chopped
     16 oz Plum Tomatoes, With Juice
    1/2 ts Basil, Crumbled
    1/4 ts Oregano, Crumbled
    1/4 ts Hot Red Pepper Flakes
    2/3 c  White Beans, Canned, Drained
      1 tb Fresh Parsley, Minced
    1/4 lb Tubular Pasta
           Parmesan Cheese, Grated

  In a heavy skillet, cook the garlic in the oil over moderate heat,
  stirring, until it is golden.  Remove it with a slotted spoon and
  discard. Add the onion and pepperoni and cook over mod-low heat,
  stirring occasionally, for 3 minutes.  Add the tomatoes and the
  juices, basil, oregano, pepper flakes, and salt and pepper to taste.
  Simmer the mixture, stirring occasionally, for 5 minutes. Add the
  beans and parsley, and simmer the sauce, covered partially, for 5-7
  minutes, or until it is thickened slightly. In a kettle of boiling
  salted water, cook the pasta until it is al dente and drain it well.
  In a bowl, toss it with the sauce. Divide the pasta between 2 heated
  bowls and serve it, sprinkled with Parmesan cheese and garnished with
  parsley sprigs. a 1987 Gourmet Mag. favorite.
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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Tortellini with Garden Vegetables
 Categories: Pastas, Vegetables, Italian
      Yield: 2 servings

      8 oz Tortellini or Penne
    1/2 c  Fresh or Frozen Peas
      2 tb Olive Oil
      2 tb Parmesan Cheese; grated
      1 md Carrot *
      1 tb Fresh Basil or Parsley ***
      1 md Zucchini; sliced thin
           Fresh Ground Pepper To taste
           Ripe Tomato **

   * Peeled and thinly sliced ** Cored, peeled and chopped *** Minced
  OR use 1/2 tsp each.
   In a large saucepan bring 6 cups of water to a rolling boil. Add
  pasta and cook 8 to 10 mins or until tender. Reserve 1/3 cup cooking
  liquid; drain pasta. Meanwhile in a 12" skillet heat oil over low
  heat for one min. Add the carrot and zucchini and gently saute for 5
  mins stirring occasionally. Mix in tomato and peas; cook 5 mins
  longer. Add the pasta, cooking liquid and remaining ingredients. Toss
  to combine and heat through about one min. Serve with additional
  Parmesan cheese on the side.
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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Pasta W/broccoli and Garlic
 Categories: Italian, Pastas, Vegetables
      Yield: 4 servings

      1 lg Bunch broccoli, trimmed
           And cut into flowerettes
    1/2 c  Extra virgin olive oil
    1/2 c  (1 stick) unsalted butter
      6 lg Garlic cloves, sliced
           Paper thin
      2 ts Crushed red pepper flakes
      1 lb Large shell macaroni,
           Cooked

   Cook broccoli to desired tenderness in lightly salted boiling water.
   RESERVE 1 CUP of BROCCOLI COOKING WATER.  Drain remaining water from
  broccoli and cut into bite-size chunks; set aside.

   In a medium size saucepan; heat olive oil over medium, add garlic
  slices and stir until lightly and evenly browned. (At this point, you
  can remove and dicard the garlic, but I always leave it in!) Add the
  butter, stirring until melted.  Add red pepper flakes and simmer 3
  minutes. Add the reserved broccoli water and simmer another minute.
  Turn off heat and stir in broccoli.  Cover and set aside while
  cooking pasta.

   Place cooked pasta into large bowl.  Pour broccoli sauce over pasta.
   Toss to coat and serve with freshly grated Parmesan cheese and black
  pepper.  YUM.
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