Pesto has cheese. That's dairy. Is that okay?

You could make a carbonara sauce. It still has parmesan. But no cream or tomatoes.

Ingredients
1 pound dry spaghetti
2 tablespoons extra-virgin olive oil
4 ounces pancetta or slab bacon, cubed or sliced into small strips
4 garlic cloves, finely chopped
2 large eggs
1 cup freshly grated Parmigiano-Reggiano, plus more for serving
Freshly ground black pepper
1 handful fresh flat-leaf parsley, chopped

Directions
Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.

Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.

Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.

Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table.

Here is a link that might be useful: Carbonara

And here is another. Leave out the tomatoes. They will not be missed.

Ingredients
3 carrots, peeled and cut into thin strips
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian herbs or herbes de Provence
1 pound farfalle (bowtie pasta)
15 cherry tomatoes, halved
1/2 cup grated Parmesan
Directions
Preheat the oven to 450 degrees F.

On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

Here is a link that might be useful: Pasta Primavera

The pasta recipe that Barnmom posted is a hit everytime I serve it. I use regular spaghettinni or spaghetti. I leave out the cherry tomatoes, so feel free to omit them.

If Parmesan is OK, I like this one. You have to like mushrooms, though...

Penne with Garlic Roasted Mushrooms

2 pounds assorted mushrooms cleaned, stemmed and sliced or quartered
2 tablespoons finely chopped garlic
1/2 cup extra-virgin olive oil
1/2 teaspoon dried oregano
1 teaspoon dried basil
1/4 cup chopped Italian parsley
1/4 cup chopped green onions
1 cup grated Parmesan cheese
12 ounces dried penne

1) Preheat oven to 425 degrees F. In a large bowl, toss together cleaned, sliced mushrooms, garlic, olive oil, oregano, and basil. Turn mixture onto a large baking dish or rimmed cookie sheet large enough to hold them in a single layer.

Transfer pan to oven and roast, stirring periodically, until mushrooms release their juices, shrink, and begin to caramelize, about 30 to 35 minutes.

When mushrooms are nearly done, prepare pasta according to package directions. Drain pasta, reserving 1 cup of cooking water. Add pan contents to pasta along with parsley, green onions and Parmesan cheese. Add reserved pasta water by tablespoons to form a sauce that naps pasta. Toss well and serve immediately.

Yield: 4 servings.

I'm not a fan of the tomato based sauces but the creamy ones, that's a different story altogether. I like carbonara and primavera. I like this one too, I found it at Allrecipes:

Sesame Pasta Chicken Salad

Submitted By: ohines

Servings: 10

1/4 cup sesame seeds

1 (16 ounce) package bow tie pasta

1/2 cup vegetable oil

1/3 cup light soy sauce

1/3 cup rice vinegar

1 teaspoon sesame oil

3 tablespoons white sugar

1/2 teaspoon ground ginger

1/4 teaspoon ground black pepper

3 cups shredded, cooked chicken breast

1/3 cup chopped fresh cilantro

1/3 cup chopped green onion

Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside.

Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl.

In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well.

Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in chicken, cilantro, and green onions.

I know Jessica has a recipe for that peanut butter based sauce too, my girls loved that but I'll be darned if I can find the recipe now.

Annie

Try some onions, garlic, spinach, red pepper flakes sauted in EVOO. Toss with the pasta, nice with a squeeze of fresh orange on it. Those who don't mind dairy can top with Parmesan.

No tomatoes? No cheese?
I go with sushipup...olive oil, chopped fresh spinach, garlic....lots of garlic!...red pepper and lemon....and grated parm for the rest of us.
You can also add some toasted pignoil....add a bit....and they are nrither cheese not tomato.

This is so easy and makes a great side as well as a main.

Pasta Aglio E Olio.
===================
1/2 cup olive oil
3 to 4 cloves of garlic, finely chopped
1/2 teaspoon hot red pepper flakes (less or more to taste)
1/2 cup chopped Italian parsley

Spaghetti
. Bring water to boil and cook pasta.

While pasta is cooking, heat olive oil in skillet. Add garlic and cook
on low for 1 minute. Do not brown. Add hot red pepper flakes to taste.

Drain pasta and add to pan. Toss to coat with oil and sprinkle with
fresh ground black pepper and chopped parsley. Serve as a side with
Veal Piccata, Breaded Chicken breasts or Italian Roasted Chicken.

What about a Thai style peanut sauce with veggies? Serve with sliced grilled chicken on top.

Here is a link that might be useful: Spaghetti with Peanut sauce

How about white clam sauce - really quick and easy. Or pasta e fagioli (pasta fazool)?

Ann, that looks incredible! I think I might be trying that today.

We liked this:

Chicken Piccata Pasta Toss
Recipe courtesy Rachael Ray
Serves: 4 servings

Ingredients
ï¡ 2 tablespoons extra-virgin olive oil
ï¡ 1 1/3 pounds chicken breast tenders, cut into 1-inch pieces
ï¡ Salt and pepper
ï¡ 1 1/2 tablespoons butter
ï¡ 4 cloves garlic, chopped
ï¡ 2 shallots, chopped
ï¡ 2 tablespoons all-purpose flour
ï¡ 1/2 cup white wine
ï¡ 1 lemon, juiced
ï¡ 1 cup chicken broth or stock
ï¡ 3 tablespoons capers, drained
ï¡ 1/2 cup flat-leaf parsley, chopped
ï¡ 1 pound penne rigate pasta, cooked to al dente
ï¡ Chopped or snipped chives, for garnish

Directions

Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute garlic and shallots 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine. Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives.

***

No dairy = no butter? I would die! LOL

If by dairy you mean large amounts of cream or cheese then ignore this recipe.
But if butter can be used or small amounts of Parmesan, there are lots of recipes.
I love brown butter with sage, lots of recipes out there, I usually don't use a recipe.

This recipe is one I am going to try ( I would use just plain pasta), I love all the ingredients it gets a 272 4 star review.

Ravioli with Balsamic Brown Butter

Recipe courtesy Giada De Laurentiis

Prep Time:
5 min
Inactive Prep Time:
--
Cook Time:
10 min

Level:
Easy

Serves:
4 servings

Ingredients

18 to 20 ounces store-bought ravioli (cheese, mushroom, or squash)
6 tablespoons unsalted butter
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup toasted, chopped walnuts
1/4 cup grated Parmesan

Directions

Bring a large pot of salted water to a boil over high heat. Add the ravioli and cook 4 to 5 minutes, until tender but still firm to the bite, stirring occasionally. Drain ravioli onto a large serving platter.

Meanwhile, in a medium saucepan cook the butter over medium heat, stirring occasionally. When the foam subsides, and the butter begins to turn a golden brown, about 3 minutes, turn off the heat. Let cool for about 1 minute. Stir in the balsamic vinegar, salt, and pepper.

Transfer the ravioli to the pan saucepan with the balsamic brown butter. Sprinkle walnuts and Parmesan over the top. Serve immediately.

This one from Ina also has a bit of butter (of course!) so depending on your definition of "no dairy", it may or may not suit. One of my favourite pasta recipes.
Jane

Linguine with Shrimp Scampi

Ingredients
Vegetable oil
1 tablespoon kosher salt plus 1 1/2 teaspoons
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes
Directions
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

I see pasta with garlic and oil has already been mentioned. It is yummy! I love this Martha Stewart recipe. I think I love anything with roasted garlic.

Pasta With Three Kinds Of Garlic
Martha Stewart

Serves 4

1 head plus 8 cloves garlic
Coarse salt and freshly ground pepper
1 pound farro spaghetti
2 tablespoons olive oil
3/4 cup dry white wine
1 cup loosely packed chopped fresh parsley
1 teaspoon crushed red pepper flakes
Parmesan, for grating

Heat oven to 425 degrees. Wrap garlic head in parchment paper-lined foil; roast until soft and golden, about 1 hour. Let cool, trim tip of head; squeeze out cloves, using back of knife. Transfer to small bowl; set aside.
Bring a large pot of water to a boil. Add salt and pasta; cook according to package directions until al dente; drain.
Thinly slice 5 cloves of unroasted garlic; finely chop remaining 3 cloves. Heat oil over medium heat in a large skillet. Add sliced garlic; toast until golden and crisp. Using a slotted spoon, remove garlic; set aside.

Add chopped garlic; saute until translucent, about 1 1/2 minutes. Add roasted garlic and white wine; let simmer about 3 minutes. Add pasta, parsley, and red pepper; season with salt and pepper. Toss to combine.

Garnish with toasted garlic slivers; serve. Grate cheese over each serving, as desired.

I just happened on this one (with variations and maybe it sounds like something that would work for you.

Alexa

*************************************************

Spaghettini with Mushrooms, Garlic, and Oil
Contributed by Quick From Scratch Pasta

ACTIVE:
TOTAL TIME:
SERVINGS: 4

FAST
VEGETARIAN

We've added saut�ed mushrooms to the classic�and very simple�spaghetti with garlic and oil, but the dish can still be made in no time at all. Regular white mushrooms are excellent here; portobellos or wild mushrooms would be great, too.

1/2 cup olive oil
3 cloves garlic, minced
1/8 teaspoon dried red-pepper flakes (optional)
2/3 pound mushrooms, sliced
1 teaspoon salt
1 pound spaghettini
3 tablespoons chopped flat-leaf parsley
1/4 teaspoon fresh-ground black pepper

In a medium frying pan, heat the olive oil over moderately low heat. Add the garlic and the red-pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the sliced mushrooms and the salt and cook until the mushrooms exude liquid, the liquid evaporates, and the mushrooms begin to brown, about 5 minutes.
In a large pot of boiling, salted water, cook the spaghettini until just done, about 9 minutes. Drain and toss with the mushroom mixture, the parsley, and the pepper.

Notes

Variations

Spaghettini with Garlic and Oil Eliminate the mushrooms and reduce the oil to 7 tablespoons. Just cook the garlic and red-pepper flakes for a minute and toss with the remaining ingredients.

Spaghettini with Walnuts, Garlic, and Oil Eliminate the mushrooms and reduce the olive oil to 7 tablespoons. At the end, toss in 2/3 cup of toasted and chopped walnuts.

Spaghettini with Salami, Garlic, and Oil Eliminate the mushrooms and reduce the olive oil to 7 tablespoons. Cut 1/4 pound of sliced salami into thin strips and toss it into the spaghettini with the parsley and black pepper.

Thank you all for some excellent ideas!

My relative's problem with dairy is that he has developed lactose intolerance. Apparently well-aged hard cheeses have very little lactose so some parmesan cheese is okay.

I'm also looking into substituting unflavored soymilk and/or soy creamer to in some of cream based sauces. Will be trying out some recipes over the next couple of weeks. (I don't intend to tell DH I used soymilk until AFTER he decides whether of not things taste okay. LOL!)

Now, I wonder if there are some other vegetables/fruit I could use in place of tomatoes in my tomato based sauces. hmmmm

I'd try canned roasted red peppers (fresh would taste good, but might not reduce in the same way - or maybe a mix of both).

You might consider a noodle stir fry using coconut milk instead of dairy. That's popular around our house. Also if butter is acceptable I love butter and myztheria over noodles and it doesn't get much simpler. Let us know how you do.

Kate

This recipe does have parmesan, but since you mentioned pesto I'm assuming some cheese must be okay.

You can leave out the cream/milk in this dish. (sub a little chicken broth) Use olive oil instead of butter.

Home Cookin Chapter: Recipes From Thibeault's Table

Peperoni Sauce ( Pasta with red peppers)
========================================
Source: Pizza and Pasta by Susan Conte

2 medium Red Peppers
1 minced garlic clove
10 black olives
1 tablespoon capers
Olive oil
Salt
2 oz. butter Softened
4 ounces parmesan chesse, Grated
A little cream or milk

Optional: I like to add some fresh Basil just before serving.
. Prepare the sauce before cooking the pasta.

Wash, dry and remove seeds and cut the peppers into thin strips lengthways.
Stone and cut each olive into three or four pieces. Wash and dry the
capers if they have been salted.

Coat the bottom of a large frying pan with olive oil and gently fry the
peppers until tender, adding the olives, capers and garlic halfway
through the cooking time. Salt to taste. Strain off the excess olive
oil.

When the pasta is cooked, transfer it to a serving dish and pour the
auce over the top. Heat the butter and cream and toss with pasta. Add
the parmesan cheese and mix thoroughly.

Serve individual portions with extra parmesan if liked.

Option: Add basil if using.

A nice extra is to fry some sage leaves for a couple of seconds. They go lovely and crispy and make a tasty garnish. Pretty too.

I like the idea of Thai peanut sauce. I think sesame noodles would also be great, and can be served warm or room temperature. Did anyone mention pasta salad? I like mine with seared veggies and garlic vinagrette. Don't forget about corn as an easy starch this time of year. It microwaves beautifully right in its husk, and the silk is a snap to remove once it's cooked.

Have you considered pasta with peas and prosciutto? There are lots of recipes online. Some use cream, but some use chicken broth. All are finished with a little Parmesan cheese. I would post my T&T but it is heavy on cream, so that is no help to you.

bevangel, I'm so glad you posted this thread. I needed some of this info for friends that come to eat, at our home, once a month.

Ann, Your Peperoni Sauce ( Pasta with red peppers) is on the menue for next week when the friends come over. Do you have a dessert suggestion to go with this pasta? For sure a salad will be served.

This thread is GREAT thread and a real keeper for me. I love tomatoes in sauce but I am not supposed to eat them due to being on a low acid diet. Dairy is something I also try to limit. Since pasta is just about my favorite food, I know I will be trying some of these recipes very soon!

We love Ina's Orzo with Roasted Vegetables and served it last nite when we had company. It got raves.

1 small eggplant, peeled and 3/4-inch diced
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 red onion, peeled and 1-inch diced
2 garlic cloves, minced
1/3 cup good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo or rice-shaped pasta
For the dressing:
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

To assemble:
4 scallions, minced (white and green parts)
1/4 cup pignolis (pine nuts), toasted
3/4 pound good feta, 1/2-inch diced (not crumbled)
15 fresh basil leaves, cut into julienne

Preheat the oven to 425 degrees F.

Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.

Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.

For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.

Here is a link that might be useful: Orzo with Roasted Veggies

Two of my favorite recipes ever are pasta dishes.

Lemon & Garlic Pasta (I think from epicurious originally, but I'm having trouble finding it online)

1 lb spaghettini or capellini (I use Barilla Plus angel hair)
4 large garlic cloves, minced
1/2 - 3/4 tsp dried hot red pepper flakes
1/2 Cup extra virgin olive oil
Finely grated zest from 2 lemons
3 Tbsp fresh lemon juice
1 1/2 tsp salt
1/2 tsp black pepper
1/2 cup chopped fresh flat-leaf parsley
1/2 cup reserved cooking water from pasta

Cook pasta. Reserve 1 cup cooking water and drain pasta. While pasta is boiling, cook garlic and red pepper flakes in oil in a 12'' heavy skillet over moderate heat, stirring until garlic is golden, about 5 minutes. Stir in zest, juice, salt, pepper and 1/2 cup reserved cooking water and bring to a simmer. Toss pasta in sauce with parsley.

* I like to add chicken breast and capers to mimic a dish from Buca di Beppo

Pasta with Salami and Peas (from allrecipes.com)

1 (16 ounce) package dry mostaccioli pasta (I use Barilla Plus elbows)
2 cups frozen green peas
1/2 cup olive oil
1/4 cup butter (I cut back or leave this out)
1 bunch green onions, chopped (or 1 small yellow onion)
2 teaspoons minced garlic
salt to taste
1/2 teaspoon ground black pepper
3/4 teaspoon ground cayenne pepper (I actually prefer chili powder)
8 ounces thinly sliced hard salami (I use cheap cotto salami)
1 cup freshly grated Parmesan cheese (canister stuff works, too)

Bring a large pot of lightly salted water to a boil. Place pasta in the pot, and cook for 6 minutes. Mix in peas. Continue cooking 4 to 6 minutes, until pasta is al dente. Drain, and return to pot.
Heat the oil and butter in a skillet over medium heat. Stir in green onions and garlic. Season with salt, black pepper, and cayenne pepper. Cook and stir until green onions are tender. Mix in salami, and continue cooking until heated through. Transfer to the pot with the cooked pasta. Add Parmesan cheese, and gently toss.

Can you tell this is one where I use whatever I have on hand? LOL

Karen, do you want to keep with an Italian theme?

This Pear with Tiramisu is delicous. I also have a wonderful cassata cake recipe.

Home Cookin Chapter: Recipes From Thibeault's Table

Carmelized Pears with Tiramisu Cream
====================================

This scrumptious dessert from HeartSmart Cooking for Family and Friends will make dinner guests think you're a professional chef, and the fact that it's low-fat makes it even more attractive.
Http://www.canada.com/vancouver/features/tasteofbc/r ecipes/carmel_pears.html

Ingredients:
4 medium pears, firm but ripe (preferably bartlett or bosc)
2/3 cup (150 mL) granulated sugar
2 tablespoons (30 mL) chopped candied ginger
1 lemon, sliced very thin

Filling
1/2 cup (125 mL) part skim ricotta cheese, drained (see note)
2 tablespoons (30 mL) granulated sugar
1/2 teaspoon (2 mL) vanilla extract
2 teaspoons (10 mL) dark rum, coffee liqueur or extra-strong coffee
2 tablespoons (30 mL) chopped bittersweet or semi-sweet chocolate
1 tablespoon (15 mL) icing sugar, sifted
. Preparation:
Cut pears in half lengthwise. Scoop out cores (a melon baller works
well).

Sprinkle 2/3 cup (150 mL) granulated sugar over bottom of large heavy
frypan that will hold all the pears in one layer. Cook, uncovered, on
medium-high heat for 2 minutes or until sugar begins to brown and melt,
stirring occasionally (be careful not to let burn).

Remove frypan from heat. Add pears cut side down. Sprinkle with ginger
and arrange lemon slices over top. Place over low heat and cook for
about 10 minutes. Cover and remove from heat; let rest for 30 minutes.

Meanwhile, prepare filling: In small bowl, combine ricotta cheese, 2
tablespoons (30 mL) granulated sugar, vanilla and rum.

Place chopped chocolate in strainer to remove any chocolate "dust"
(this prevents the ricotta from discolouring). Stir chocolate pieces
into filling.

To serve, place a pear half, cut side up, on each plate. Spoon about 1
tablespoon (15 mL) cheese mixture on to each half. Drizzle pear and
plate with any syrup remaining in frypan. Arrange a cool lemon slice on
each and dust with icing sugar.

Makes 8 servings.

Note: Put ricotta cheese in sieve set over bowl and let drain for 1
hour before using.

Made tobyt's Linguini with Shrimp Scampi for DH and myself last night. Yummy! That one's definitely going to be served during family reunion!

Lots of great recipes to add to my "must try" file! LOL
And I'll second the Chicken Piccata Pasta Toss, it's delicious!

Here are a couple more ideas for you.

Broccoli Linguini

1 lb linguini
3 oz olive oil
4 cloves garlic, minced
1 lg bunch broccoli, finely chopped including 1-2" of stems
3/4 c chopped walnuts
1/2c pitted black olives, sliced
3 oz parmesan or romano cheese, grated
Salt to taste

Pepper, freshly ground

Cook linguini according to package directions until "al dente", drain.
Heat olive oil in large skillet and saut� garlic until golden.
Add broccoli, walnuts and olives, cook and stir over medium heat until very hot.
Season to taste with salt and pepper
Pour over hot linguini, sprinkle parmesan over top and serve immediately

(From Dayton�s Marketplace)

Dave�s Chicken & Tortellini

1/2 large onion, chopped
1 tsp crushed garlic
1/2cc sliced mushrooms
2 T olive oil
2 chicken breasts cut in small cubes
Salt & pepper
1 tsp dried basil
1/4 c chicken broth
6 oz dry tortellini
8 oz grated mozzarella (you could easily sub parm)

Saute onion, garlic and mushrooms in olive oil. Add chicken and cook until done, about 15 minutes. Sprinkle with salt, pepper and basil. Add broth and simmer for a few minutes.
Meanwhile, cook tortellini according to package directions. Drain.
Add chicken and tortellini to casserole dish with lid. Top with grated cheese, cover dish until cheese is melted..
Serves 4-6
From Star Tribune

Linda

Think about some cold main dish salads too.
You can use mayo based sauces and avoid both the tomatoes and dairy.

Italian Pasta Salad (onion, bell pepper, salami, olives, pasta with and italian dressing)

Tuna Pasta Salad (tuna, onion, celery, dill pickle, mayo and a splash of apple cider vinegar)

Shrimp Scampi served over pasta.

Black bean, corn and tomato salad (no pasta, but beans are cheap too!!).

Four bean salad (yellow wax, green, kidney, garbanzo, bell pepper, onion and a vinegar/oil dressing)

I would also google vegetarian recipes minus tomatoes. That should result in several pasta dishes without the ingredients you need to avoid.

Deanna