Garlicky Fettucine with Pine Nuts

1/4 pint olive oil
3 dried chilies -- sliced
4 garlic cloves -- skinned and crushed
12 oz fettucine -- cooked 'al dente'
2 oz pine nuts -- browned under the grill
3 tbsp chopped fresh basil

Method
Heat the oil in a pan, add the chilies and gently infuse for 5 minutes.
Set aside to cool, then remove the chiles.
Return the pan to a low heat, add the garlic and cook for 1-2 minutes to soften.
Pour the flavored oil over the hot, drained fettucine.
Toss with the pine nuts and chopped basil until well done.
Serve immediately.

Lemon Pepper Pasta & Asparagus

4 ounces uncooked farfelle (bow-tie) pasta
1/4 cup olive oil
1 medium red bell pepper -- chopped
1 pound asparagus -- cut into 1" pieces
1 teaspoon grated lemon peel
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
3 tablespoons lemon juice
1 15-16 oz can Navy beans -- rinsed & drained
freshly ground pepper

Method
Cook and drain pasta per package directions.
While pasta is cooking, heat oil in a 12-inch skillet over medium high heat.
Cook bell pepper, asparagus, lemon peel, salt, and 1/2 tsp. pepper in oil, stirring occasionally, until vegetables are crisp-tender.
Add pasta; toss with vegetable mixture. Sprinkle with pepper.

Pasta-Lima Beans-Mushrooms with Alfredo Sauce

The cooking time is as long as it takes to cook lima beans.

8 oz of pasta shells
3/4 cup dry lima beans
7 oz can of mushrooms
1 1/2 cups of tofu alfredo sauce
1/2 cup bell peppers
1 1/2 cups steamed vegetables
1 Tbsp olive oil
Your favorite spices

Method
Cook lima beans in boiling water until tender.
Dice yhour favorite vegetables (I include carrots, broccoli, asparagus, etc.).
Bring 2 quarts of bater to a boil and add the pasta shells, cook until done to taste.
While pasta is cooking, steam your vegetables, and heat 1 1/2 cups of your favorite vegan alfredo sauce.
At the same time heat olive oil in a wok pot, cut the bell peppers into strips and stir fry the mushrooms and bell peppers in the wok pot.
Drain the excess water from the pasta, lima beans and vegetables and mix in a large bowl along with the mushrooms and bell peppers.
Pour the alfredo sauce over the pasta, beans and vegetables and mix again.
Season with your favorite spices and serve.

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