Pasta e Verdura provides endless ideas for cooks who love pasta, but prefer greens to meats. Yet this is not a health-food book, nor is it a vegetarian's take on Italian cuisine. Rather, Jack Bishop made the astute observation somewhere along the line that Italians, as a consequence of tradition, and of being Italian, eat a lot of different pasta dishes that have absolutely nothing to do with high levels of meat, fat, or dairy. Healthy dishes, in other words. And impossibly delicious.

So, starting at the beginning of the alphabet, Bishop gives the reader Braised Artichokes with Tomatoes and Thyme served over linguine--while also explaining how to shop for the best artichokes, how to store them, and how to prep them for cooking. This format is followed for all 27 individual vegetable entries. Arugula is next, right on through to zucchini (Sautéed Zucchini with Lemon, Pine Nuts, and Basil served over fettuccine).

Anyone who opines that eating well and living within the parameters of a sensible diet are impossible bedfellows needs this book. The results will be delicious and healthy.


From Publishers Weekly
"Although I lost seven pounds... while testing these recipes, this is by no means a 'diet' cookbook," says Bishop, author of Lasagna: Classic and Contemporary Favorites and a senior writer for Cook's Illustrated. Maybe not, but it's easy to see why the pounds fell away in this collection of light, sometimes too light, pasta dishes. After starting with an informative discussion on pasta (how to cook it, which shapes work best with which sauces), Bishop addresses vegetables individually in alphabetically arranged chapters, from "Artichoke" to "Zucchini." While chapter headings in cookbooks are often the textual equivalent of muzak, those here are truly informative considerations on their topics, detailing the differences in tough and tender greens or how to determine if fava beans need to be blanched and peeled. Among the many appealing recipes are Caramelized Endive with Parmesan and Cream; Wilted Swiss Chard with Garlic and Ricotta Salata Cheese; Grilled Portobello Mushrooms with Rosemary Puree and Crunchy Potato Croutons with Tomatoes and Parsley Pesto. Others, such as Blanched Carrots and Slow-Cooked Endive with Chives, and Arugula with Cucumbers, Mint, and Lemon Juice, are intriguing preparations for veggies but don't have the heft to stand up to pasta. Copyright 1996 Reed Business Information, Inc.


From Library Journal
Bishop's 140 vegetarian sauce recipes are grouped alphabetically by vegetable, from Artichoke Puree with Olives, Capers, and Oregano to Sauteed Zucchini with Garlic and Mint. Twenty-seven vegetables are highlighted, including often overlooked supermarket staples such as kale or beets as well as tomatoes, zucchini, and the other regulars. Each chapter includes enough useful information on selection, storage, and preparation to make this a handy vegetable guide as well as a cookbook. Many of the recipes are quick and easy, lots are low fat, and many could stand alone, without any pasta at all, as first courses or side dishes. Recommended for most collections.Copyright 1996 Reed Business Information, Inc.


From Booklist
Vegetarian takes a new twist--as sauces for all types of pasta. Food magazine writer Bishop eases the reader into a meatless transition by creating some rather unusual recipes among the more than 140 showcased. The wealth of information--about pasta, pantry ingredients, and 30 kinds of vegetables--acts as a catalyst for kitchen innovation. Each recipe contains a note about cooking time and best choice for pasta. Barbara Jacobs


Book Description
Simple Sauces. Delightful Dishes. A Fresh and Delicious Approach to Vegetable and Pasta Cookery.Pasta e Verdura--"noodles and vegetables"--offers 140 easy and elegant recipes inspired by the healthy, delicious pasta dishes of Italy. Some quick, many low-fat, and more than a few dairy-free, these lively vegetable sauces will transform the way home cooks--and pasta eaters enjoy their favorite food.From A to Z, Jack Bishop pairs these simple and elegant vegetable sauces--Asparagus with Mushrooms and Caramelized Shallots, Leek with White Wine and Parmesan, Stewed Eggplant with Tomatoes and Olives--with the perfect pasta for each sauce. Accompanying the recipes are tips on buying, storing, and preparing each vegetable, as well as Bishop's lively words of wisdom. He also dispels common myths (such as the need for oil in the water or the superiority of store--bought pasta) and suggests a pasta pantry for spur-of-the-moment meals. Pasta e Verdura is a welcome look at cooking and saucing pasta, and is just what busy cooks need to quickly create wholesome, healthy, tasty meals.


From the Publisher
140 recipes for cooks who love pasta and want to eat healthy meals that are delicious and satisfying.


About the Author
Jack Bishop is a well-known cookbook author and food writer who writes frequently about vegetables for the New York Times and Cook's Illustrated and Natural Health magazines. His cookbooks include Pasta e Verdura, The Complete Italian Vegetarian Cookbook, and Lasagna. Jack and his family live in Sag Harbor, New York.

FROM THE PUBLISHER

Pasta e Verdura—"noodles and vegetables"—offers 140 easy and elegant recipes inspired by the healthy, delicious pasta dishes of Italy. Some quick, many low-fat, and more than a few dairy-free, these lively vegetable sauces will transform the way home cooks—and pasta eaters enjoy their favorite food.