1/4 cup olive oil
1/2 onion, chopped
2 large garlic cloves, chopped
1/2 teaspoon dried rosemary, crumbled
1/2 teaspoon dried rubbed sage
1 16-ounce can plum tomatoes, drained, chopped
3 cups canned beef broth
1 16-ounce can garbanzo beans (chick-peas), drained
1/2 cup orzo or other small pasta
Chopped fresh parsley
Grated Parmesan
pasta, garbanzo, bean

Nonstick vegetable oil spray
1 1-pound eggplant, unpeeled, trimmed, cut into 1/2-inch pieces
1 pound plum tomatoes, cut into 1/2-inch pieces
2 small zucchini, trimmed, cut into 1/2-inch pieces
1 small red bell pepper, chopped
2 garlic cloves, flattened
2 tablespoons olive oil
1 1/2 teaspoons herbes de Provence*
1 12-ounce halibut fillet
2 cups medium-size pasta shells

pasta, shells, halibut

1/4 cup olive oil
1 1/2 pounds crimini mushrooms, sliced
6 large garlic cloves, thinly sliced
1/8 teaspoon ground nutmeg
1 1/4 cups whipping cream

16 ounces linguine
3 1/2 cups grated Parmesan cheese, divided
3/4 cup chopped fresh parsley, divided
pasta, mushrooms, parmesan