Spaghettini with Walnuts and Parsley Pesto

Serves 6 in 30 minutes or fewer.

Parsley pesto is a light alternative to basil or sun-dried tomato versions. When storing any homemade or prepared pesto in the fridge, pour a thin layer of olive oil on top of the sauce before closing the lid. The oil seals out the air and keeps the sauce a bright, vibrant green for weeks.

1 lb. spaghettini
1/2 cup chopped walnuts
4 cups Italian parsley leaves
1/2 cup grated Parmesan cheese
1/4 cup olive oil
1/4 cup fresh lemon juice
3 to 5 cloves garlic, minced (1 to 1 1/2 Tbs.)
1 medium-size cucumber, peeled, seeded and finely chopped

Cook pasta according to package directions; drain.

Toast walnuts in skillet over medium heat 3 to 4 minutes, or until browned and fragrant, shaking often.

Place parsley, cheese, oil, lemon juice and garlic in bowl of food processor. Pulse several times, or until parsley is finely chopped. Season to taste with salt and pepper. Transfer to serving bowl.

Add walnuts, cucumber and hot pasta to pesto. Toss to combine. Taste, and adjust seasonings if necessary. Serve immediately.

PER SERVING: 471 CAL; 15G PROT; 18G TOTAL FAT (3G SAT. FAT); 63G CARB; 6MG CHOL; 323MG SOD; 4G FIBER; 2G SUGARS

Vegetariantimes: 30 Minutes - No-Cook Pasta Sauces

Greek Salad Pitas

Ingredients
1 cup peeled, seeded and diced cucumber
1 cup diced red bell pepper
1 cup diced zucchini
1/3 cup crumbled feta cheese
1/4 cup diced red onion
1/4 cup chopped pepperoncini, optional
1/4 cup chopped black olives, preferably kalamata
2 Tbs. extra virgin olive oil
1 Tbs. fresh lemon juice
1 tsp. red wine vinegar
1 tsp. dried oregano
Salt and freshly ground black pepper
3 6-inch whole wheat pita breads, cut in half
6 curly leaf lettuce leaves

Directions
1. Combine cucumber, bell pepper, zucchini, feta, onion, pepperoncini, olives, oil, lemon juice, vinegar and oregano in large bowl, and toss to mix. Season with salt and pepper.

2. Line each pita half with a lettuce leaf; fill with 1/2 cup salad mixture.

To pack this for lunch, wrap the pita pockets separately, and fill them with the salad just before serving. Or enjoy the chopped salad on its own with a bowl of soup for dinner. Note: Pepperoncini are thin, small pickled chile peppers that range in spiciness from medium to medium-hot. Look for them in the Italian section of large supermarkets.
Ingredient List

Serves 6 | 30 minutes or fewer

Greek Salad Pitas: Vegetarian Times Issue: April 1, 2005 p.38

Cool Cucumber Sauce

This salsa-like condiment is the perfect topping for the Spicy Peanut Stew.

1/2 cup chopped roasted peanuts
1/2 cucumber, peeled, seeded and diced (about 1/2 cup)
1/4 cup chopped cilantro
1 jalapeño pepper, stemmed, seeded and minced, optional
2 Tbs. lime juice
1 Tbs. grated fresh ginger
1/2 tsp. salt

1. Toss together all ingredients in small bowl. Serve with Spicy Peanut Stew.

PER TABLESPOON: 19 CAL; 1G PROT; 1.5G TOTAL FAT (0G SAT. FAT); 1G CARB; 0MG CHOL; 49MG SOD; 1G FIBER; 1G SUGARS

Vegetarian Times: Cool Cucumber Sauce