Quick Summer Pasta Dishes

Vegetable Lo Mein

1 pound chow mein or lo mein noodles (fresh is best, I get mine at an Asian market in the cold section), Italian pasta can work too.

1 unpeeled carrot, julienned

1 large Spanish or mild yellow onion, sliced in half rounds

3 garlic cloves minced

1 tbsp minced fresh ginger or diced very small

5 or 6 heads of baby bok choy, cleaned, ends trimmed and sliced

1 red or yellow bell pepper, large dice

2 cups snow peas, whole or slant cut

3/4 cup vegetable or chicken stock

1/3 cup soy sauce

salt to taste

red pepper flakes to taste

2 tsp sesame oil

2 tbsp canola oil

Cook your pasta as directed if Italian pasta, fresh cow mein noodles like I used I just tossed them in the ot canola oil and sesame oil and then added the stock, covered and steamed, then finished with a quick fry,added oil if needed. Other wise if using Italian pasta, cook, drain and then heat in large fry skillet with both oils combined. Add broth and cook on high for a few minutes. In separate skillet, take 2 tsp oil and add garlic, ginger, onions, saute for 1 minute. Add carrot, and bok choy, cook as you toss over high heat for 3 to 4 minutes. Then add peas and bell pepper. Toss and cover, remove from heat. Back to pasta. Toss pasta, add soy sauce, toss again. then add vegetables, toss again to mix. add salt to taste and red pepper flakes if you want to taste.

Serve. Serves 6 to 8.

Time under 30 minutes!

Green Pasta
This pasta has many variations. It can be a main course or a side dish. You can add things to it to change it up. Its great year around. Below I will give you my son’s three favorite variations. It’s all in the sauce!

All these sauces are served over organic high fiber pastas.

Traditional Pesto
8 oz. Fresh organic basil
3 oz. Pine nuts plus 1 oz. Pine nuts to finish sauce
2 garlic cloves
Juice of half a lemon
Salt to taste
6 oz. Grated Parmesan cheese
Olive oil
In a food processor or blender, blend basil and garlic; add lemon juice, nuts and cheese. Blend till combined well. Slowly drizzle olive oil in till you reach a looser consistency that you like. Taste for salt. You may add pepper. Toss with your favorite organic high fiber pasta and mix in remaining pine nuts. Serve with salad for a vegetarian meal or add grilled chicken slices to your pasta. Serves 4 to 8 people depending.

Cilantro- walnut Pesto
6 oz. Organic Cilantro
2 oz. Organic fresh basil
3 oz. Shelled walnuts
2 garlic cloves
4 oz. Parmesan cheese
Juice from half a lime
Salt to taste
Olive oil
Follow above directions.

Spicy Spinach- Basil Pesto
2 oz. Frozen spinach, defrosted and drained
4 oz. Organic fresh basil
2 garlic cloves
3 oz. Blanched almonds
Juice from half a lemon
4 oz. Parmesan cheese
1 tsp. Red pepper flakes
Salt to taste
Olive oil

Follow above directions.

*Try adding any of these pesto’s to mashed potatoes, using as a spread for sandwiches, adding a spoonful to your steamed asparagus or a spoonful in your chicken noodle soup.