Ingredients Jump to Instructions ↓

  1. ("New Vegetarian Cuisine" by Linda Rosensweig)

  2. 14 sun-dried tomatoes

  3. 1 C boiling water

  4. 3 tsp olive oil

  5. 4 med red potatoes, chopped

  6. 1/2 C chopped scallions

  7. black pepper to taste

  8. 1/4 C prepared pesto sauce

  9. 1/4 C chopped fresh flat-leaf parsley

  10. 20 Calamata olives, pitted and chopped (try to buy them already pitted to save time)

  11. 4 garlic cloves, minced

  12. 3/4 C vegetable stock

  13. 12 oz whole wheat spaghetti

  14. In a small bowl, combine the tomatoes and water. Let stand for 2 min. Drain and chop the tomatoes. Set aside.

  15. 2 tsp of the olive oil. Add the potatoes, scallions, and pepper. Cook, stirring frequently, for 8-10 min, until the potatoes are just tender.

  16. Stir in the pesto, parsley, olives, garlic, and tomatoes. Add the stock. Reduce the heat to low. Simmer, stirring frequently, for 10-15 min, until the potatoes are tender.

  17. Meanwhile, cook the spaghetti for 8-10 min, until just tender. Drain and place in a large serving boil. Toss with the remaining tsp of olive oil. Add the potato mixture and toss well to mix.

  18. Serves 4 (large-sized servings)


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