Cook Without Book

                        Ingredients 8 ounces   penne Salt and pepper 1 cup   diced grilled eggplant (from about 3 grilled lengthwise slices) 1 cup   diced grilled zucchini or other summer squash (from about 5 grilled lengthwise slices) 1/2 cup   diced grilled bell peppers (from about 3 grilled lengthwise slices) 4  stalks grilled asparagus, cut into 1-inch pieces (about 1 cup) 1/3 cup   pitted kalamata olives, halved 1 cup   grape tomatoes, halved or quartered if large 1/4 cup   thinly sliced fresh basil, plus more for serving 1 teaspoon   finely grated lemon zest 1 tablespoon lemon  2 tablespoons   olive oil Preparation 1. Cook penne in a large pot of boiling salted water until al dente, as package label directs. Reserve 1/2 cup pasta cooking water, then drain pasta and return to pot. 2. Combine grilled vegetables, olives, tomatoes, basil, lemon z...

Prep Time:  12 minutes Cook Time:  12 minutes Yield:  Serves: 4 (serving size: 2 cups)                Ingredients 8 ounces   penne Salt and pepper 1 cup   diced grilled eggplant (from about 3 grilled lengthwise slices) 1 cup   diced grilled zucchini or other summer squash (from about 5 grilled lengthwise slices) 1/2 cup   diced grilled bell peppers (from about 3 grilled lengthwise slices) 4  stalks grilled asparagus, cut into 1-inch pieces (about 1 cup) 1/3 cup   pitted kalamata olives, halved 1 cup   grape tomatoes, halved or quartered if large 1/4 cup   thinly sliced fresh basil, plus more for serving 1 teaspoon   finely grated lemon zest 1 tablespoon   lemon juice 2 tablespoons   olive oil Preparation 1. Cook penne in a large pot of boiling salted water until al dente, as package label directs. Reserve 1/2 cup pasta cooking water, then drain pasta...

                Ingredients 2 pounds   ripe tomatoes, cored, chopped 2 tablespoons   extra-virgin olive oil 2 tablespoons   minced fresh basil 1 tablespoon   minced fresh oregano 1  clove garlic, minced 1 teaspoon   kosher salt, plus more to taste 10 ounce   short pasta noodles such as cavatelli, penne or rigatoni 1/4 cup   grated Parmesan, optional Freshly ground black pepper Preparation 1. In a bowl, toss tomatoes, olive oil, basil, oregano, garlic and salt. Cover and let stand for 30 minutes. 2. Bring a large pot of salted water to a boil. Cook pasta until al dente, about 10 minutes or as package label directs. Drain pasta and place in bowl with tomatoes. Add Parmesan, if desired, and stir to combine. Season with additional salt and pepper. Serve immediately.

Ingredients : 1 cup chopped onion 4 cups pasta (macaroni/penne/ fusilli /farfalle /ruote) 2 tbsp chopped garlic 1 tbsp cracked black pepper 2 cups milk 3 tbsp plain flour (maida) 30 gm butter 1 tbsp dried mixed herbs 1 cup broccoli florets 1/4 cup sweet corn 1 cup chopped/sliced mushrooms 1/2 cup diced carrots 1/2 cup chopped french beans Optional - 2 tbsp grated cheese (processed/cheddar/ parmesan) Salt to taste 1 tbsp olive oil/veg oil   Method : Cook the pasta in boiling water with some salt. Drain and set aside. Sprinkle a pinch of salt on the broccoli and steam cook for 3 minutes. Heat the olive oil in a pan add the onions, cook on low heat until the onion is transparent, add garlic and cook on low heat for another minute. Add the carrots and french beans, stir, cover the pan and cook for 5 min or till the carrot is almost cooked. In the meantime - in a bowl, sieve the flour, add 1/3 of the milk and beat or stir to a smooth paste, gradually add th...