Splendid Spaghetti.

Both recipes came from The Starving Students Vegetarian Cookbook by Dede Hall. I'll post the recipes later tonight/tomorrow!

Spaghetti w/Spinach Mushroom Sauce

• 8 oz. fettuccine, cooked to package directions (I used spaghetti)
• 2 tablespoons olive oil
• 1 fresh garlic clove, chopped
• 12 fresh mushrooms, sliced
• 1/4 onion, chopped
• 1 cup fresh spinach, washed, dried, and torn into pieces
• 2 tablespoons vegetable broth or water
• 1.5 cups Ricotta Cheese (I used cottage cheese)
• 1/2 cup grated romano or parmesan cheese
• 1/4 cup milk
• 1/4 teaspoon black pepper

While the pasta is cooking, make the sauce. In a skillet, hear oil on high heat 1 minute. Add garlic, mushrooms, and onion and stir. Cook for 2 minutes. Turn heat to medium and add spinach and vegetable broth. Bring to a boil and let cook 5 minutes. In a large serving bowl, combine ricotta cheese, Romano cheese, milk, and pepper. Add hot spinach mushroom mixture and hot drained fettuccine. Toss well to mix and enjoy!

Pasta Primavera w/Creamy Garlic Basil Dressing

• 2 cups leftover cooked pasta
• 1 zucchini, chopped into slices
• 3 green onions, sliced
• 1 4 oz. can of chopped black olives, drained
• handful of cherry tomatoes
• couple handfuls shredded mozzarella cheese

Toss all ingredients together in salad bowl.
Creamy Garlic Basil Dressing

• 1 6 oz container yogurt
• 2 garlic cloves, finely chopped
• 1 tablespoon mayonnaise
• 4 fresh basil leaves, cut up (or 1 teaspoon dried basil)
• pinch of dried oregano.

Mix all ingredients together in small jar or cup. When ready to eat, pour dressing over salad and toss to mix well.