Italian Pasta with Brussels Sprouts and Zucchini in Tomato Sauce


1/2 cup olive oil
1 large onion, quartered
3 large garlic cloves
2 large zucchini, diced 1/2 inch
1 pint brussels sprouts, the smaller the better, frozen OK, larger ones halved lengthwise
3 cups canned crushed tomatoes + 1/2 cup liquid
½ cup golden or dark raisins
1 teaspoon turmeric
2 bay leaves, or ½ teaspoon ground
1 cup water
Salt and pepper to taste
1 tablespoon sugar
2 tablespoons vinegar
¼ cup chopped parsley
1 pound pasta


Bowtie Caprese Toss


12 Cherry Tomatoes
1/2 teaspoon Salt
250 grams (approx. 8 oz)  Bowtie Pasta or Other Pasta
1 tablespoon Olive Oil
1 Small Onion Thinly Sliced
1 tablespoon Vinegar
2 tablespoons Water
1 Clove Garlic Crushed
1 Green Onion Thinly Sliced
1/4 cup Chopped Parsley Leaves
1/4 teaspoon Black Pepper


Pareve Recipes



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