Nutrition Action Healthletter, April 1999

[Guest guest]

These recipes are copied from Nutrition Action Healthletter, April 1999.

 

* Exported from MasterCook *

 

Bow Ties With Black Bean Salsa And Cherry Tomatoes

 

Recipe By : The National Pasta Association

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Pasta, Couscous, Etc. Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces bow ties or elbows -- uncooked

OR other medium pasta shape

2 tablespoons olive or vegetable oil

1 bunch scallions

trimmed and thinly sliced

(green and white parts)

1 1/2 teaspoons ground cumin

1 1/2 tablespoons fresh lime juice

15 ounces canned black beans -- rinsed and drained

1/4 teaspoon salt or to taste

freshly ground black pepper -- to taste

8 cherry tomatoes -- cut into quarters

2 tablespoons chopped fresh cilantro

 

Prepare the pasta according to the package directions. While the pasta is

cooking, heat the oil in a medium saucepan over medium heat. Add the

scallions and cumin and cook for 2 minutes. Remove from the heat and stir

in the lime juice. Add the beans, salt, and pepper and toss. (The salsa

can be made and refrigerated up to one day in advance.)

 

Just before draining the pasta, measure 1/2 cup of the cooking liquid and

pour it into the salsa. Drain the pasta, return it to the pot, and add the

salsa. Cook over medium heat until the sauce is boiling and thick enough

to lightly coat the pasta. Remove from the heat and gently stir in the

tomatoes and cilantro. Serves 4.

 

PER SERVING (recipe made using 1/2 tsp.salt) Calories: 370, Total Fat 8

grams, Saturated Fat 1 gram, Fiber 8 grams, Sodium: 460 mg, Cholesterol: 0

mg, Carbohydrate: 61 grams, Protein: 13 grams

 

Nutrition Action Healthletter, April 1999

 

 

- - - - - - - - - - - - - - - - - -

 

 

* Exported from MasterCook *

 

Orecchiette And Capers Verde

 

Recipe By : Adapted from the Mayo Clinic Williams Sonoma Cookbook

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon capers

rinsed and drained and minced

4 ounces canned diced mild green chiles

1/2 cup chopped fresh dill

2 garlic cloves -- minced

1 tablespoon olive oil

1/2 teaspoon salt

1/2 teaspoon ground pepper

12 ounces dried orecchiette pasta

 

In a large bowl, stir in the capers, chiles, dill, garlic, olive oil, salt,

and pepper.

 

Fill a large pot three-quarters full of water and bring to a boil. Add the

pasta and cook until al dente, about 10 minutes, or according to package

directions. Remove 1/2 cup of the cooking water, then drain the pasta

thoroughly. Add the pasta and reserved cooking water to the sauce. Toss

to combine and coat the pasta evenly with the sauce.

 

To serve, divide among individual plates. Serves 6. PER SERVING:

Calories: 260, Total Fat 3 grams, Saturated Fat 1 gram, Fiber 2 grams,

Sodium: 270 mg, Cholesterol: 0 mg, Carbohydrate 48 grams, Protein: 8 grams

 

Nutrition Action Healthletter, April 1999

 

 

- - - - - - - - - - - - - - - - - -

 

 

* Exported from MasterCook *

 

Winter Squash And Portobello Penne

 

Recipe By : Adapted from the Mayo Clinic Williams Sonoma Cookbook

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces unsliced whole wheat bread -- (wholemeal)

1 teaspoon dried oregano

1 tsp olive oil

12 ounces dried penne pasta

1 tablespoon olive oil

1/2 cup water

3 onions

cut into 1/2-inch-thick slices

and separated into rings

1 butternut squash -- about I lb.,

peeled and seeded and cut into 1/2 inch

cubes

1/2 teaspoon salt

1/2 teaspoon ground pepper

12 ounces portobello mushrooms -- sliced

2 tablespoons chopped fresh thyme

OR 2 tsp dried thyme

 

To make the croutons, preheat the oven to 2500F. Trim the crusts from the

bread and pull off pieces of bread roughly 1 inch square. In a large bowl,

toss the bread with the oregano and 1 tsp. olive oil. Spread in a single

layer in a shallow baking pan and bake, without stirring, until dry and

crisp, about 40 minutes. Cool completely. Serve now, or cover and store

at room temperature for up to 2 weeks.

 

Fill a large pot three-quarters full of water and bring to a boil. Add the

pasta and cook until al dente, 10-12 minutes, or according to package

directions. While the pasta cooks, in a large non-stick frying pan over

medium-high heat, heat the 1 Tbls. olive oil and the water. Add the

onions, squash, salt, and pepper and cook, stirring occasionally, until the

onions have wilted and the squash is beginning to soften, about 10 minutes.

 

Stir in the mushrooms, cover, and cook, stirring once, until the squash and

mushrooms are tender, about 5 minutes. Remove 1 cup of the cooking water,

then drain the pasta thoroughly. Add the thyme and reserved cooking water

to the vegetables.

 

To serve, combine the pasta and vegetables in a large bowl. Top with the

croutons.

 

Serves 6. PER SERVING Calories: 380 Total Fat 6 grams Saturated Fat 1 gram

Fiber 10 grams Sodium: 430 mg Cholesterol: 0 mg Carbohydrate: 72 grams

Protein: 14 grams

 

Nutrition Action Healthletter, April 1999

 

 

- - - - - - - - - - - - - - - - - -

 

 

 

schuller