PASTA DAY

[Guest guest]

Here are two from recent issues of Vegetarian Times - the first one I

made a couple of weeks ago and it was very good. Even DH liked it.

 

* Exported from MasterCook *

 

Pasta Al Forno

 

Recipe By : Vegetarian Times Magazine, April 1999, page 40

Serving Size : 8 Preparation Time :0:00

Categories : Soyfoods Pasta, Couscous, Etc.

Vegetables April 1999

 

Amount Measure Ingredient -- Preparation Method

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***RAGU***

4 tablespoons extra-virgin olive oil -- + 2 tsp.

8 ounces fat-free soy Italian sausage

1/4 cup dry bread crumbs

1 medium onion -- finely chopped

2 medium clove garlic -- finely chopped

25 ounces bottled Italian tomato sauce -- OR

1 28 oz can organic tomato sauce

2 tablespoons tomato concentrate or tomato paste

1/4 teaspoon dried red pepper flakes

1 tablespoon white miso

Salt and freshly ground black pepper -- to taste

16 ounces dry penne pasta

2 ounces fat-free meatless pizza pepperoni (20 sl) --

optional

1/2 cup frozen green peas

1 1/2 cups soy mozzarella cheese -- grated OR

1 1/2 cups rice mozzarella cheese

 

8 SERVINGS DAIRY-FREE

 

Italians serve this festive dish for holidays and special occasions. As

with lasagna, most of the preparation can be done up to a day ahead.

Tomato sauce or concentrate in a tube imported from Italy will help you

achieve the naturally sweet taste of a good ragu. If they're

unavailable, a touch of sugar or herbs, such as sweet basil or bay leaf,

added to the sauce during cooking will reduce the acidity of American

tomato products. Soy cheese does not reheat well, so if you're using it,

bake this dish just before you're ready to serve it. Do not use

fat-free cheese because it turns rubbery when melted. When cooking the

soy sausage, be sure to use a nonstick pan.

 

RAGU: In medium nonstick skillet, heat 2 tablespoons of oil over

medium-high heat. Add soy sausage and cook until well browned, breaking

up with wooden spoon or plastic spatula, about 8 minutes. Set aside.

In small, heavy, dry skillet, heat bread crumbs over medium heat,

stirring constantly, until lightly browned. Mix in 2 teaspoons of oil

and continue stirring until mixture is crisp, brown and fluffy. Set

aside to cool in pan.

 

In 3-quart Dutch oven or deep saucepan, heat remaining 2 tablespoons oil

over medium-high heat. Add onion and cook, stirring often, until

softened, about 3 minutes. Stir in garlic and cook until onion is

tender, about 3 minutes. Stir in tomato sauce, tomato concentrate,

cooked sausage and pepper flakes and bring to boil. Reduce heat to low

and simmer, stirring occasionally, until sauce thickens, 15 to 20

minutes. Remove from heat. Blend in miso by mashing it against side of

pot with back of wooden spoon. Season with salt and pepper.

 

Cook pasta in large pot of lightly salted boiling water until just

tender. Meanwhile, preheat oven to 400 F. Spray 13 x 9-inch ovenproof

dish with cooking spray. Drain pasta thoroughly.

 

To assemble, cover bottom of prepared baking dish with a third of ragu.

Spoon half of pasta over sauce. Scatter half of pepperoni if desired

and half of peas over pasta. Cover with another third of ragu. Repeat,

using remaining pasta, pepperoni and peas. Cover with remaining ragu.

Top with cheese and sprinkle with bread crumb mixture. Cover pan with

foil. (The assembled dish can stand at room temperature for 1 to 2

hours before baking.)

 

Bake until bubbling and heated through, 30 to 35 minutes. Remove foil

and let stand for 10 minutes before serving.

 

PER SERVING: 424 CAL.; 17G PROT.; 11G TOTAL FAT (3G SAT. FAT); 65G

CARB.; 0 CHOL.; 1,050MG SOD.; 5G FIBER

 

Converted by MC_Buster.

 

 

 

 

 

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* Exported from MasterCook *

 

Pasta With Asparagus, Sun-Dried Tomatoes And Goat Cheese

 

Recipe By : Vegetarian Times, March 1999, page 24

Serving Size : 1 Preparation Time :0:00

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

March 1999

 

Amount Measure Ingredient -- Preparation Method

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

2 tablespoons extra-virgin olive oil

1 cup green garlic or leeks -- thinly sliced

2 cloves garlic -- minced

1 tablespoon fresh thyme -- chopped

1/2 cup fruity white wine

1/2 cup oil-packed sun-dried tomatoes -- drain/coarsely

chop

12 ounces dried corkscrew or penne pasta

1/2 pound fresh asparagus -- trim & cut in 1 " pc.

Salt and freshly ground pepper -- , to taste

4 ounces soft goat cheese

 

4 SERVINGS LACTO

 

This delectable combination of tender asparagus and pasta in a light,

garlicky sun-dried tomato sauce heralds the beginning of the spring

season.

 

Bring large pot of salted water to a boil. Meanwhile, in large skillet,

heat oil over medium-low heat. Add green garlic and cook, stirring

often, until softened, about 3 minutes. Add garlic, thyme, wine and

sun-dried tomatoes. Cook 1 minute, then remove from heat and set aside.

 

When water boils, add pasta, stirring to prevent sticking. Cook

according to package directions. About 2 minutes before pasta is done,

add asparagus and cook just until tender.

 

Drain pasta and asparagus and transfer to shallow serving bowl. Reheat

sauce and add to pasta, tossing to coat. Season with salt and pepper

and dot with goat cheese; stir slightly. Serve right away.

 

PER SERVING: 481 CAL.; 17G PROT.; 15G TOTAL FAT (5G SAT. FAT); 65G

CARB.; 13MG CHOL.; 130MG SOD.; 5G FIBER

 

Converted by MC_Buster.

 

 

 

 

 

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RisaG