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"When you&amp;#x27;re cold and shivery all day, doesn&amp;#x27;t a nice bowl of pasta sound divine? Seriously, sometimes it&amp;#x27;s the ultimate in comfort food. Debi Mazar and Gabriele Corcos&amp;amp;#8212;stars of the Cooking Channel&amp;#x27;s &amp;quot;Extra Virgin&amp;quot;&amp;amp;#8212;have some healthy (vegetarian!) recipes you can call on for days just like this. Take a look! Tofu Shirataki With Norma Sauce 2 packages House Foods Tofu Shirataki Noodles (spaghetti shape) 2 tbsp. olive oil plus more for drizzling 1/2 small red onion, finely diced Pinch red pepper flakes 1 (15 oz.) can whole peeled tomatoes, crushed by hand 1 medium-small eggplant, sliced into thin rounds Salt and freshly ground black pepper, to taste 1/2 tsp. crushed red pepper (optional) Fresh basil leaves, optional for garnish Ricotta Salata, optional (or Parmigiano Reggiano) Preheat grill (or a cast-iron grill on stove) to medium-high heat. Season eggplant slices with salt and pepper. Drizzle eggplant with olive oil, and grill in batches, about 2 to 3 minutes per side, until marked by grill and cooked through. Allow to cool slightly, then slice eggplant into bite-size pieces. In a large pan, saute onion in olive oil over high heat. As onion softens and becomes golden, sprinkle with crushed hot pepper (optional). Stir once, then add crushed tomatoes. Season with salt and pepper to taste. Simmer onion and tomato mixture on a medium-low flame for about 20 minutes. Stir constantly until it thickens. Add eggplant. Mix well, and cook for an additional 5 minutes. Prepare shirataki noodles according to instruction on package. Add noodles to sauce and toss. Serve basil and Ricotta Salata at the table as an optional garnish. Tuscan Tofu Shirataki Noodle Soup 1 bag (8 oz.) House Foods Tofu Shirataki (fettuccini shape) 4 tbsp. olive oil 1/2 red onion, finely chopped 2 carrots, peeled and finely chopped 2 ribs celery, finely chopped 5 cloves of garlic, finely chopped 1 teaspoon hot pepper flakes 2 ripe Roma tomatoes, chopped 6 cups water Parmesan cheese rind 1 bunch Tuscan kale, stems removed and thinly sliced 1 zucchini, diced 1 (15 oz.) can cannelini beans Kosher salt and freshly ground black pepper, to taste Heat olive oil in a large, heavy-bottomed soup pot until it simmers. Add onion, carrot, and celery, and saute until completely soft (about 8 minutes). Add red pepper flakes and garlic during last minute of cooking, until fragrant. Stir in tomatoes and cook until tomatoes have melted down into vegetables. Add 6 cups of water and season with salt, pepper, and Parmesan rind. Bring to boil; reduce heat to a simmer. Let cook&amp;amp;#8212;stirring on occasion&amp;amp;#8212;for 15 minutes. Puree half of soup in a blender until smooth. Return liquid to pot, and stir in kale and zucchini; cook until vegetables are very tender (about 15 minutes). Meanwhile, rinse noodles well and dry. Roughly chop noodles and add, along with beans, to soup. Cook for another 5 minutes. Serve bowls of soup dressed with freshly grated Parmesan, extra-virgin olive oil, and a sprinkle of salt and pepper. It might be because I&amp;#x27;m doing a juice cleanse today (more on that soon!), but I basically want to eat this post right now. Ah, OK, I&amp;#x27;d probably want to eat it anyway. What are your favorite healthy pasta dishes?"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.glamour.com/health-fitness/blogs/vitamin-g/2014/02/healthy-vegetarian-pasta-dinne>