Vegetarian Pasta

New York: Random House, 1997. Very Good+. A crisp clean softcover, no markings throughout: It's possible that there are a few people who don't yet know that pasta is the food of the '90s--survivalists living in underground bunkers in Wyomi ng or Japanese soldiers hiding in the jungles of the Philippines, unaware that World War II is long over--but most of us know that pasta is more pop ular than ever. Whereas spaghetti and meatballs was once the only game in town, today there are as many kinds of pasta and ways to prepare it as the re are inventive cooks to dream up new recipes. Rose Elliot, author of Veg etarian Pasta, has compiled 150 easy-to-follow recipes that make the most of penne, tagliatelle, fusilli, fettucine, rotini, and all the other shape s, sizes, and textures of pasta on the market today. Many of the recipes in Elliot's book can be prepared in the time it takes to cook pasta--about 10 minutes. In addition to the classic sauces such as pesto and tomato, Elliot includes recipes for pasta soups, salads, and baked dishes. Beautiful full-color photographs provide inspiration, while the straightforward directions make even the most elegant pasta dishes a snap.