Veg+Pasta; 2 squash recipes

[Guest guest]

Elaborate and simple

 

1) Baked Vegetable Rigatoni - Worthington

2) Curried Pumpkin-Sweet Potato Puree - Shulman

3) Home Ranch Butternut Squash - Worthington

 

* Exported from MasterCook *

 

Baked Vegetable Rigatoni - Worthington

 

Recipe By : California Cook, by Diane Rossen Worthington

Serving Size : 12 Preparation Time :0:00

Categories : Vegetarian *Sent

2Send

 

Amount Measure Ingredient -- Preparation Method

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-----DOUBLE TOMATO HERB SAUCE-----

1/3 cup dry-packed sun-dried tomatoes

2 tablespoons olive oil

1 medium onion -- finely chopped

1 medium carrot -- finely chopped

1 celery rib -- finely chopped

1 tablespoon minced garlic

28 ounces crushed tomatoes

14 ounces chopped tomatoes

1 cup red wine

2 cups water

1/4 cup chopped fresh flat leaf parsley

1/4 cup chopped fresh basil

3/4 teaspoon salt

1/2 teaspoon freshly ground pepper

1/2 teaspoon thyme

-----ADDITIONS-----

2 tablespoons olive oil

1 small onion -- finely chopped

1 1/2 pounds Japanese eggplants -- sliced

1 1/4 pounds mushrooms -- quartered

2 large red peppers -- cut into 1-inch

1 teaspoon salt

1/2 teaspoon freshly ground pepper

1 pound rigatoni pasta -- cooked

8 ounces provolone cheese -- diced

3/4 cup freshly grated Parmesan cheese -- divided

2 tablespoons chopped fresh basil

 

1. Make Double Tomato Herb Sauce: Combine sun-dried tomatoes with boiling

water to cover in small bowl; let stand 5 minutes. Drain. Heat oil in Dutch

oven over medium heat. Add onion, carrot and celery; cook, stirring, 8

minutes. Stir in garlic and cook 30 seconds. Add sun-dried tomatoes and

remaining ingredients and bring to boil. Reduce heat and simmer, partially

covered, 1 1/2 hours. Puree sauce in batches in food processor, transfer to

bowl. (Makes 7 cups.)

 

2. Heat oven to 425F. Toss oil, onion, eggplants, mushrooms, peppers, salt

and pepper in roasting pan. Roast uncovered 45 minutes, stirring twice,

until tender.

 

3. Reduce oven temperature to 400F. Grease a 13x9-inch baking dish. Combine

hot rigatoni, 3 1/2 cups sauce, roasted vegetables, provolone, 1/4 cup

Parmesan and basil in large bowl. Spoon into prepared dish. Dot with 1/2

cup more sauce and sprinkle with remaining 1/2 cup Parmesan. (Freeze

remaining sauce for another use.) Bake 20 minutes. Makes 12 servings.

 

PER SERVING

Calories 450

Total Fat 16 g

Saturated Fat 6 g

Cholesterol 18 mg

Sodium 1,157 mg

Carbohydrates 56 g

Protein 18 g

 

FROM LHJ ONLINE http://www.lhj.com Los Angeles radio personality and

cookbook author Diane Worthington takes a hearty potluck favorite and adds

a bounty of roasted veggies and a long-simmering sauce for a crowd-pleasing

pasta.

 

Prep time: 50 minutes plus simmering and roasting Baking time: 20 minutes

Degree of difficulty: Moderate

 

sent to me by Bobbie Banghart

hanneman 98

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* Exported from MasterCook *

 

Curried Pumpkin-Sweet Potato Puree - Shulman

 

Recipe By : Spice Of Vegetarian Cooking by Martha Rose Shulman

Serving Size : 8 Preparation Time :0:00

Categories : 2Send Vegetables

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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

1/2 pound sweet potato

2 pounds fresh pumpkin

2 tablespoons lime juice

3 tablespoons plain low-fat yogurt -- more if needed

2 tablespoons melted butter

1 teaspoon fresh ginger root -- grated

2 teaspoons curry powder

1/4 teaspoon cinnamon

1 Pinch ground nutmeg

Sea salt

Freshly ground pepper -- to taste

 

PREP: Bake the sweet potato in it's skin until tender. Meanwhile, peel the

pumpkin, remove the seeds and dice it.

 

Steam the pumpkin for 15 minutes, or until thoroughly tender. Drain and let

drip for a few minutes in a colander.

 

Remove the skin from the baked sweet potato and puree with the pumpkin in a

food processor or through a food mill. Stir in the yogurt and lime juice,

and combine well.

 

Melt the butter in a large, heavy-bottomed frying pan or casserole over low

heat and add the ginger and curry powder. Cook gently, stirring for 1 to 2

minutes. Stir in the pumpkin-sweet potato puree, cinnamon, nutmeg, sea

salt, and freshly ground pepper, and heat through, stirring.

 

Transfer to a serving dish and serve, or keep warm in a medium oven.

 

EACH: 74 cals, 3g fat.

 

Hanneman 1998

 

 

 

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Nutr. Assoc. : 0 1216 0 0 0 0 0 0 0 0 0

 

* Exported from MasterCook *

 

Home Ranch Butternut Squash - Worthington

 

Recipe By : Diane Rossen Worthington's California Cook

Serving Size : 4 Preparation Time :0:00

Categories : 2Send Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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

2 pounds butternut squash -- one-whole

1 tablespoon olive oil

1 garlic clove -- minced

1/4 teaspoon ground cumin

3/4 cup vegetable broth -- or alternative

1/2 teaspoon salt

1/4 teaspoon white pepper

2 tablespoons finely chopped fresh parsley

 

Carefully cut the peel from the squash, cut the squash in half, scoop out

the seeds, and cut the flesh into 1/4-inch dice.

 

In a large saute pan over medium heat, heat the oil, add the squash, and

saute for about 3 to 5 minutes, until lightly browned, stirring frequently.

Add the garlic and cumin and toss to coat, sauteing for a minute. Add the

stock, turn up the heat to medium-high, cover, and cook for 5 to 7 minutes

or until the squash is fork-tender. Remove the squash from the heat and add

salt, pepper, and parsley, mixing to combine.

 

Taste for seasoning. Heat further if any excess moisture remains. Spoon

into a serving bowl and serve immediately.

 

Advance Preparation: Can be prepared up to 4 hours ahead through step 1,

covered, and kept at room temperature.

EACH 149 cals, 4g fat.

 

Hanneman

 

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NOTES : This recipe is wonderful with any simple grilled chicken, beef, or

fish dish.

 

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Pat Hanneman's Kitchen - recipe home page

http://home.earthlink.net/~kitpath/index.html

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