Chicago Tribune recipes

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* Exported from MasterCook II *

 

Ravioli with Bell Pepper Sauce

 

Recipe By : Chicago Tribune food section

Serving Size : 6 Preparation Time :20:00

Categories : Pasta Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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2 teaspoons olive oil

2 cloves garlic -- minced

2 teaspoons finely chopped fresh rosemary

16 ounces frozen stir-fry vegetables (peppers

and onions)

14 1/2 ounces diced tomatoes -- undrained

1 cup frozen whole leaf spinach

salt and freshly ground black pepper -- to taste

24 ounces fresh or frozen cheese ravioli

1/4 cup freshly grated Parmesan cheese

 

Heat large pot of salted water to simmer. Heat oil in large nonstick

skillet over medium heat. Add garlic and 1 tsp of the rosemary; cook,

stirring constantly, until fragrant, about 1 minute. Add stir-fry

vegetables and tomatoes; heat to simmer. Cook until vegetables are tender,

8 to 10 minutes. Stir in spinach; cook until tender, about 2 minutes. Add

remaining 1 tsp rosemary; season with salt and pepper.

 

Cook ravioli according to package directions (ravioli float when done),

about 5 to 7 minutes. Drain; toss with sauce. Serve with Parmesan cheese.

 

Per serv: 395 cals, 21% cals from fat, 9 g fat, 9 g carb, 18 g prot, 595

mg sod

 

 

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NOTES : Ravioli with bell pepper sauce is a light entree that is made

quicker with the use of frozen stir-fry vegetables and frozen

ravioli.

 

 

* Exported from MasterCook II *

 

Grilled Asparagus with Morels, Spring Peas, & Bowtie Pasta

 

Recipe By : Chicago Tribune

Serving Size : 4 Preparation Time :40:00

Categories : Pasta Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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1 pound asparagus, peeled -- trimmed

1 teaspoon EACH butter and olive oil

3 ounces fresh morels or other mushrooms, cleaned -- halved

1/2 shallot -- minced

1 cup fresh green peas

1 cup EACH trimmed: snow peas & sugar snap peas

1/4 cup vegetable broth or water

1 tablespoon chopped fresh marjoram

1/4 teaspoon salt or to taste

freshly ground black pepper -- to taste

1 pound bowtie pasta, cooked

1/4 cup freshly grated Parmesan cheese

2 green onions -- thinly sliced

 

Prepare grill or heat oven to 450 degrees. Toss asparagus in oil; grill or

roast in oven until tender, about 8 minutes, turning once. (For grilling,

use narrow rack or pin asparagus spears together with wooden skewers to

keep from falling through grill rack.) Slice into 1-inch pieces; set

aside.

 

Heat butter in large skillet over heat until it begins to brown. Add

morels and shallot; cook stirring often, just until shallots are

tranlucent, about 3 minutes. Add peas, broth, and marjoram. Season with

salt and pepper to taste. Cover; cook unitl peas are barely tender.

Uncover, add asparagus, and cook until peas are tender.

 

Toss vegetables and pasta in large serving bowl. Sprinkle with cheese and

onions.

 

Per serv: 515 cals, 6 g fat, 11% cals from fat, 350 mg sod

 

 

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NOTES : This easy dish highlights the best of spring's bounty: asparagus,

morel mushrooms, and peas. If it's too early for fresh peas in

your area, substitute frozen. Other mushrooms can be used in place

of morels.