Pasta E Verdura: 140 Vegetable Sauces for Spaghetti, Fusilli, Rigatoni, and All Other Noodles

""Although I lost seven pounds... while testing these recipes, this is by no means a `diet' cookbook,"" says Bishop, author of Lasagna: Classic and Contemporary Favorites and a senior writer for Cook's Illustrated. Maybe not, but it's easy to see why the pounds fell away in this collection of light, sometimes too light, pasta dishes. After starting with an informative discussion on pasta (how to cook it, which shapes work best with which sauces), Bishop addresses vegetables individually in alphabetically arranged chapters, from ""Artichoke"" to ""Zucchini."" While chapter headings in cookbooks are often the textual equivalent of muzak, those here are truly informative considerations on their topics, detailing the differences in tough and tender greens or how to determine if fava beans need to be blanched and peeled. Among the many appealing recipes are Caramelized Endive with Parmesan and Cream; Wilted Swiss Chard with Garlic and Ricotta Salata Cheese; Grilled Portobello Mushrooms with Rosemary Puree and Crunchy Potato Croutons with Tomatoes and Parsley Pesto. Others, such as Blanched Carrots and Slow-Cooked Endive with Chives, and Arugula with Cucumbers, Mint, and Lemon Juice, are intriguing preparations for veggies but don't have the heft to stand up to pasta. (Apr.)