Vegetarian Planet--pasta recipes

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* Exported from MasterCook *

 

Penne With Ancho Peppers, Tomatoes And Corn

 

Recipe By :Vegetarian Planet, by Didi Emmons, page 291

Serving Size : 4 Preparation Time :0:00

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

Vegetables Vegetarian Planet

 

 

Amount Measure Ingredient -- Preparation Method

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

2 ancho peppers or 2 poblano peppers

12 whole tomatillos -- husked

2 tablespoons olive oil

2 cups chopped onions

1 teaspoon cumin seeds

2 large garlic cloves -- minced

1 large tomato -- chopped

1 cup fresh or frozen corn kernels

1 pound dried penne -- (or rotini)

1/3 cup heavy cream

3/4 teaspoon salt or more -- to taste

Fresh-ground black pepper -- to taste

3 tablespoons unsalted hulled raw pumpkin seeds

toasted 6 to 8 minutes in a 350F oven

2 tablespoons chopped fresh cilantro -- (optional)

 

Serves 4

 

Although rooted in Italian cuisine, pasta marries well with Mexican

flavors. Corn, tomatillos, pumpkin seeds, and anchos create a sauce that

is tart, sweet, smoky, and very delicious. Ancho peppers, which are

poblano peppers in dried form, can be found in many supermarkets as well as

Latin American markets. If you can't find anchos, use fresh poblanos cut

into thin strips.

 

1. In a saucepan, simmer the anchos in barely boiling water for 5 minutes.

Remove the peppers with a slotted spoon, and set them aside to cool. (If

you are using poblanos, you do not need to boil them.) Plunge the

tomatillos into the boiling water. Let them cook for 1 minute. Drain the

tomatillos, and let them cool.

 

2. Slice the ancho peppers thin, and remove the seeds unless you like your

pasta spicy-hot. Chop the tomatillos well, and put them and their juice

into a small bowl.

 

3. In a large skillet, heat the olive oil, and saute the onions over

medium heat, stirring occasionally. When the onions have softened, add the

cumin seeds and the garlic. Saute for 5 minutes more, stirring often. Add

the chopped tomatillos, the tomato, the corn kernels, and the anchos.

Saute, stirring often, for 5 minutes.

 

4. Bring a large pot of salted water to a boil. Add the penne or rotini,

and cook it, stirring occasionally, until it is just tender. Drain the pasta.

 

5. Add the heavy cream to the ancho sauce, and cook over medium heat until

the cream is just heated through. Season with salt and pepper. Add the

pasta and the pumpkin seeds, and stir well until all the ingredients are

hot. Garnish each plate with chopped cilantro, if you like, and serve.

 

Converted by MC_Buster.

 

 

 

 

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Per serving: 260 Calories (kcal); 16g Total Fat; (52% calories from fat);

5g Protein; 28g Carbohydrate; 27mg Cholesterol; 419mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 3

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 4532 0 0 0 491 0 0 2873 -9180 0 1326 0 1215 0 0

 

 

* Exported from MasterCook *

 

Penne With Red Pepper Sauce And Broccoli

 

Recipe By :Vegetarian Planet, by Didi Emmons, page 290

Serving Size : 4 Preparation Time :0:00

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

Vegetables Vegetarian Planet

 

 

Amount Measure Ingredient -- Preparation Method

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

4 tablespoons olive oil

1 1/2 cups chopped onions

2 large garlic cloves -- minced

2 red bell peppers -- seeded and chopped

1/4 cup whole almonds

2 teaspoons balsamic vinegar

1/2 teaspoon salt or a bit more -- to taste

Fresh-ground black pepper -- to taste

1 pinches cayenne -- (1 to 2)

4 cups broccoli florets

1 pound dried penne pasta

1/3 cup grated Parmesan cheese

1/2 cup basil leaves -- cut into thin strips

 

Serves 4 to 6

 

In this quick and easy recipe, sauteed red bell peppers and onions are

pureed with almonds, for texture, and balsamic vinegar, which brings out

the sweetness in the peppers. There's no need to roast and peel the

peppers, since the skins also contribute to the pleasing texture of the sauce.

 

1. Heat 2 tablespoons of the olive oil over medium heat in a large

skillet. Add the onions, and saute them for about 5 minutes, stirring

occasionally, until they soften. Lower the heat a bit, and add the garlic

and red pepper. Continue to cook the vegetables, stirring often, for 15

minutes.

 

2. In a food processor or blender, chop the almonds fine. Add the

pepper-onion mixture, the vinegar, and the remaining olive oil, and blend

all to a puree. Add the salt, black pepper, and cayenne, and blend briefly

to incorporate them.

 

3. Arrange a vegetable steamer over water in a saucepan. Bring the water

to a boil, and add the broccoli. Cover the pan, and cook the broccoli over

medium heat for 5 minutes or a bit longer, until it is as tender as you

like. Keep it warm.

 

4. Cook the pasta in a large pot of salted boiling water until it is just

tender. Drain the pasta, and return it to the pot. Add the red pepper

sauce, the Parmesan cheese, the broccoli, and the basil. Heat the contents

over medium heat until the pasta is very hot, and add more salt and pepper

to taste, if necessary. Serve the pasta immediately.

 

Converted by MC_Buster.

 

 

 

 

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Per serving: 300 Calories (kcal); 24g Total Fat; (67% calories from fat);

9g Protein; 16g Carbohydrate; 5mg Cholesterol; 415mg Sodium

Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 4

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 1326 0 0 0 -9180 0 0

 

 

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