What do you think?
Rate this book
366 Delicious Ways to Cook Pasta with Vegetables
An inventive compilation of 366 delicious pasta recipes offers flavorful and healthful ways to enliven pasta dishes with vegetables, arranged alphabetically by vegetable and including such treats as Orzo Stuffed Cabbage Leaves, New England Corn Chowder with Shells, and many more. Original.
- GenresCookbooks
400 pages, Paperback
First published October 1, 1997
6 people want to read
About the author
Dolores Stewart Riccio
28 books67 followersAKA Dolores Riccio
AKA Dolores Stewart
Dolores Stewart Riccio was born in Boston and grew up in Pembroke, a small New England town on the South Shore of Massachusetts. She lived in Duxbury which is located near the town of Plymouth, the setting for her Circle novels.
Dolores wrote: "As a poet, I'd always signed my maiden name, Dolores Stewart. For cookbooks, I preferred my married name, Dolores Riccio; after all, it was my loyal husband who got to try all those experimental dishes. Not wanting to abandon either chapter of my past, I'm using both names for fiction."
She began her writing career as a poet (Dolores Stewart), and continued to write poems between other writing projects.
In the '80s, she began to write cookbooks (Dolores Riccio) with a health theme, of which Superfoods for Time-Warner is the best known. The success of Superfoods gave her the encouragement to "quit her daytime job" as a greeting card editorial director and enjoy the precarious profession of full-time freelance writer.
In the meantime, she also co-authored two volumes of stories about famous haunted houses in the United States--Haunted Houses U.S.A. and More Haunted Houses.
Sometime in the 1990s, she threw out her food files and her ghost files, and turned at last to fiction.
AKA Dolores Stewart
Dolores Stewart Riccio was born in Boston and grew up in Pembroke, a small New England town on the South Shore of Massachusetts. She lived in Duxbury which is located near the town of Plymouth, the setting for her Circle novels.
Dolores wrote: "As a poet, I'd always signed my maiden name, Dolores Stewart. For cookbooks, I preferred my married name, Dolores Riccio; after all, it was my loyal husband who got to try all those experimental dishes. Not wanting to abandon either chapter of my past, I'm using both names for fiction."
She began her writing career as a poet (Dolores Stewart), and continued to write poems between other writing projects.
In the '80s, she began to write cookbooks (Dolores Riccio) with a health theme, of which Superfoods for Time-Warner is the best known. The success of Superfoods gave her the encouragement to "quit her daytime job" as a greeting card editorial director and enjoy the precarious profession of full-time freelance writer.
In the meantime, she also co-authored two volumes of stories about famous haunted houses in the United States--Haunted Houses U.S.A. and More Haunted Houses.
Sometime in the 1990s, she threw out her food files and her ghost files, and turned at last to fiction.
Ratings & Reviews
Friends & Following
Create a free account to discover what your friends think of this book!
Community Reviews
Displaying 1 of 1 review
May 13, 2023
Meh.
It isn’t really 365 recipes, but several base recipes used again and again with different vegetables, each time presented as a separate recipe. And the recipes aren’t that exciting.
Having said that, it would be a good book for a beginning cook who wants to put together vegetarian meals or at least to be less reliant on meats. Use one of these recipes, add a salad, and you’ve got a nice meal; add a small piece of meat or fish and you’ve got a more substantial one.
It isn’t really 365 recipes, but several base recipes used again and again with different vegetables, each time presented as a separate recipe. And the recipes aren’t that exciting.
Having said that, it would be a good book for a beginning cook who wants to put together vegetarian meals or at least to be less reliant on meats. Use one of these recipes, add a salad, and you’ve got a nice meal; add a small piece of meat or fish and you’ve got a more substantial one.
Displaying 1 of 1 review