366 Delicious Ways to Cook Pasta with Vegetables

There is a recipe for every day of the year in the newest book by Riccio (Superfoods and Superfoods for Women). Simple recipes that include healthful vegetables, beans and pasta are flexible enough to be either main courses or side dishes. The chapters are arranged alphabetically by vegetables, and each is preceded by an introduction to the nutrients and vitamins contained in the particular vegetable. The glaring omission of mushrooms is a disappointment, however. While there are inspiring new twists to old favorites (Jalapeno and Corn Chowder with Orecchietta; Corn and Orzo Pancakes; Vegetables Tetrazzini), there are also recipes that try too hard (Curried Cabbage and Cashews with Whole Wheat Couscous; Lettuce Lasagne). Although Riccio offers some low-fat recipes that call for dry milk and superfine flour, she's not shy about creamed dishes, such as Creamy Savoy Cabbage with Fettucine. The high sodium content of most of the recipes negates some of the health benefits Riccio touts, but cooks can make up for that by using dried beans and fresh sauces instead of the canned ingredients suggested. Each recipe lists its calories, protein, fat, cholesterol, sodium and calcium content. While not inspirational, this is a thoroughly functional cookbook. (Oct.)