28 way pasta Recipes

zucchini (about 1/2 lb total ), boiling potatoes, peeled, rotini or penne, green beans, trimmed and halved (about 1 1/2 cups), ears corn , kernels cut off (about 1 1/2 cups), olive oil, tomatoes (12 to 14 oz)

eggplant, washed and sliced into 8 1/2 inch slices, i use the nicer ones from the center and work my way out, mozzarella-parmesan cheese blend, egg, milk, breadcrumbs, seasoned with garlic powder, salt, pepper, olive oil, spaghetti sauce, cooked pasta

extra virgin olive oil, minced garlic cloves, crushed tomatoes, leaves fresh basil, chopped roughly, fresh oregano, stemmed and chopped, flat leaf parsley, fresh ground black pepper , to taste, crushed red pepper flakes

canned cannellini beans, drained (reserve liquid), water, divided, onion, minced, garlic, minced, dried sage, dried rosemary, tomato paste, reserved bean-cooking liquid + water to equal 4 cups, chopped curly kale, dried whole wheat macaroni, tabasco

head garlic, cloves separated and peeled, cold water, salt, orange bell peppers, chopped fresh thyme, baby spinach, campanelli pasta (bellflower) or 10 oz penne, extra virgin olive oil, white beans, rinsed and drained, balsamic vinegar, grated parmigiano-reggiano cheese

eggs, separated, tabasco pepper sauce, creole spice, canned artichoke hearts, chopped, unsalted butter, cooked ziti (great way to use leftover pasta), chopped fresh flat leaf parsley, grated parmesan cheese