Rosie 4 --pasta

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Buster has placed 2 pasta recipes in this file:

 

Angel Hair Pasta With Lemon And Garlic

Pesto Linguine In Fresh Tomato Sauce

 

Kathleen

 

* Exported from MasterCook *

 

Angel Hair Pasta With Lemon And Garlic

 

Recipe By : In the Kitchen with Rosie, by Rosie Daley, page 58

Serving Size : 4 Preparation Time :0:00

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

 

Amount Measure Ingredient -- Preparation Method

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1 teaspoon olive oil

2 garlic cloves -- peeled and minced

1/2 cup dry white wine

1/4 cup freshly squeezed lemon juice

1 cup chopped tomato -- (1 medium tomato)

4 ounces dried spinach angel hair pasta

4 ounces dried semolina angel hair pasta

1/4 cup chopped fresh basil

2 tablespoons freshly grated Parmesan cheese

Freshly ground black pepper to taste

 

Delicate angel hair pasta demands a light and elegant sauce, such as this

simple white wine mixture flecked with bits of fresh tomato and basil.

It's a terrific first course or luncheon dish. I find the spinach and

semolina varieties to be somewhat sturdier than plain wheat-flour angel

hair pasta, but you still need to handle them carefully. Cook for only 30

seconds to 1 minute, toss, and serve immediately.

 

Bring a large pot of water to a boil over high heat and maintain at a boil.

 

Put the olive oil and garlic in a saute pan and cook over medium heat just

until the garlic begins to brown. Remove the saute pan from the heat and

pour in the wine. Return it to the heat. Cook for another 1 to 2 minutes,

until the wine has been reduced by half. Stir in the lemon juice and

tomato. Remove the pan from the heat.

 

Place the pasta in the boiling water and cook to desired doneness, 30

seconds to 1 minute. Drain the pasta and put it into a warm serving bowl.

Add the basil, Parmesan cheese, and black pepper, along with the tomato

mixture. Toss and serve immediately.

 

Serves 4: Fat per serving = 4.1 grams. Calories per serving = 291.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Pesto Linguine In Fresh Tomato Sauce

 

Recipe By : In the Kitchen with Rosie, by Rosie Daley, page 52

Serving Size : 4 Preparation Time :0:00

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

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

Light vegetable oil cooking spray

1 cup chopped onion -- (1 medium onion)

1/4 cup chopped green bell pepper

1/4 cup grated carrot

1 tablespoon dried oregano

1 tablespoon dried thyme

1/2 cup red wine

4 1/2 cups peeled & seeded and chopped plum tomatoes

(about 2 pounds total)

2 tablespoons chopped jalapeno pepper

(1 large pepper)

1 chicken bouillon cube

8 ounces dried linguine

7 garlic cloves -- peeled and chopped

1 cup chopped mushrooms

1 tablespoon balsamic vinegar

1 tablespoon tomato paste

Salt and freshly ground black pepper to -- to taste

2 tablespoons Rosie's pesto -- (see separate

(see separate recipe)

1 teaspoon freshly grated Parmesan cheese

 

Rich and robust, this pasta has only a fraction of the fat and calories

found in most pesto dishes. The bell pepper and carrot give the garlicky

tomato sauce a pleasing hint of sweetness, while the jalapeno pepper lends

a bit of fire.

 

For a spectacular presentation, top the pasta bowl with a few scallion

starbursts.

 

Preheat a heavy saute pan for about 1 minute over medium heat. Spray it 3

times with the vegetable oil. Toss in the onion, green pepper, and carrot

and saute for 2 minutes. Add the oregano, thyme, and wine. Cook for about

5 minutes, until most of the wine has been absorbed. Stir in the tomatoes,

the jalapeno pepper, and the bouillon cube. Reduce the heat to low and

simmer, uncovered, for 40 minutes, stirring occasionally.

 

In the meantime, bring a large pot of water to a boil over high heat. Once

the water is boiling, add the linguine. Cook the pasta 8 to 12 minutes, to

desired tenderness.

 

To the simmering vegetable mixture, add the garlic, mushrooms, vinegar,

tomato paste, and salt and black pepper. Raise the heat to medium, cover,

and cook for 10 minutes. Stir in the pesto.

 

When the linguine is done, drain and transfer it to a warm serving bowl.

Add the sauce and toss. Garnish with the Parmesan cheese.

 

Serves: 4. Fat per serving = 3.8 grams. Calories per serving = 349

 

Converted by MC_Buster.

 

 

 

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schuller