Guest guest Posted June 9, 1999 Report Share Posted June 9, 1999 I've had this same " problem " (isn't it just an awful problem to have?) and have lots of recipes for tomatoes and/or basil. A couple of other ideas are -- make pesto and freeze it in an ice cube tray to use as needed. You could even add a cube to some soups -- it would add flavor & color and cool the soup off at the same time. If you find some good sauce recipes -- make extra and freeze in various quantities to use later. I'll post a few recipes at a time over the next few days. * Exported from MasterCook * Baked Rigatoni with Mushrooms Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound rigatoni -- uncooked 1 tablespoon olive oil 3 cloves garlic -- minced 2 cups sliced mushrooms 1 28 oz. can crushed tomatoes 2 10 oz. cans Rotel (diced tomatoes & green chiles) -- undrained 1 teaspoon Italian seasoning 1/2 teaspoon oregano 3/4 cup ricotta cheese (regular, light, or nonfat) 1/4 cup Parmesan cheese 6 ounces mozzarella cheese -- shredded Heat oven to 375 degrees. Cook pasta according to package directions. Drain and return to pot. In a large skillet cook garlic in hot oil for 1 minute. Add mushrooms, cook 3 minutes. Add tomatoes, Rotel, Italian seasoning, and oregano. Heat to a boil; reduce heat, and cover. Stirring occasionally, simmer about 15 minutes. Stir sauce, ricotta cheese, Parmesan cheese, and half the mozzarella into pasta. Pour into a 13x9x2 " baking dish. Sprinkle with remaining mozzarella. Cover and bake 20 to 25 minutes. - - - - - - - - - - - - - - - - - - - Per serving: 418 Calories (kcal); 12g Total Fat; (25% calories from fat); 18g Protein; 60g Carbohydrate; 28mg Cholesterol; 200mg Sodium Food Exchanges: 4 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Baked Ziti Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 oz ziti pasta 3/4 cup light ricotta cheese 1 cup light Mozzarella cheese 1 3/4 cups spaghetti sauce 1/2 tsp dried basil 1/8 tsp pepper 1 tbsp Parmesan cheese -- grated Cook pasta according to package directions using minimum amount of cooking time given. Drain. Preheat oven to 375. Lightly oil a 1 1/2 qt. casserole or spray w/nonstick cooking spray. In a large bowl, combine ricotta cheese with HALF the mozzarella. Stir in HALF of the sauce, along with the basil and pepper. Add the cooked ziti and mix well. Spoon into prepared casserole. Spread the remaining sauce over the top of casserole then sprinkle with remaining Mozzarella and then the Parmesan cheese. Cover and bake 20 mins. Uncover and continue baking another 15 mins. - - - - - - - - - - - - - - - - - - - Per serving: 224 Calories (kcal); 4g Total Fat; (17% calories from fat); 7g Protein; 40g Carbohydrate; 1mg Cholesterol; 378mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Baked Ziti Vegetariana Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 red bell pepper -- chopped 1 green bell pepper -- chopped 4 ounces fresh mushrooms -- sliced 1/2 cup onion -- chopped 2 teaspoons garlic -- minced 2 tablespoons olive oil 1 14.5 oz. can whole tomatoes, crushed -- undrained 1 8 oz. can tomato sauce 1/2 cup dry white wine 1 tablespoon fresh basil -- chopped 1/2 teaspoon salt 1/2 teaspoon pepper nonstick cooking spray 1 10 oz. pkg. chopped spinach, thawed -- squeezed dry 8 ounces low fat ricotta cheese 2 eggs (or substitute) -- lightly beaten 8 ounces uncooked ziti pasta 1 cup mozzarella cheese -- grated 1/2 cup Parmesan cheese -- grated Cook pasta per package directions. In a medium saucepan, saute peppers, mushrooms, onion, and garlic in hot oil until tender. Add the next 7 ingredients. Bring to a boil and simmer, uncovered, for 20 minutes, stirring occasionally. Meanwhile, spray a 11x9x2-inch baking dish with nonstick cooking spray. Combine spinach, ricotta, and egg, and set aside. Preheat oven to 375 degrees F. After ziti is cooked and drained, combine ziti with sauce. Fold in ricotta mixture. Spoon half of mixture into baking dish, top with 1/2 of the mozzarella cheese, spoon remaining half of ziti into baking dish, and top with remaining mozzarella and Parmesan cheese. Bake for 30 minutes. - - - - - - - - - - - - - - - - - - - Per serving: 178 Calories (kcal); 11g Total Fat; (59% calories from fat); 8g Protein; 9g Carbohydrate; 22mg Cholesterol; 630mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Basil Roasted Vegetables Over Couscous Recipe By : Serving Size : 4 Preparation Time :0:15 Categories : Vegan Veggies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup fresh basil -- minced 2 tablespoons lemon juice 1 tablespoon olive oil 1/4 teaspoon salt 2 cloves garlic -- minced 2 medium zucchini -- cut into 1 " slices 1 medium red bell pepper -- cut into 1 " pieces 1 medium yellow bell pepper -- cut into 1 " pieces 1 medium red onion -- cut into 8 wedges 1 cup whole mushrooms -- halved 3 cups hot cooked couscous (w/salt) 1/2 cup crumbled feta cheese (optional) Preheat oven to 425 degrees F. Combine first five ingredients in a large bowl and stir well. Add zucchini, bell peppers, onion, and mushrooms; toss well to coat. Arrange vegetables in a single layer on a shallow roasting pan. Bake for 25 to 30 minutes or until tender (stir every 10 minutes or so). Spoon roasted vegetables over couscous. Garnish with fresh basil sprigs if desired. Sprinkle with feta cheese if desired. - - - - - - - - - - - - - - - - - - - Per serving: 80 Calories (kcal); 4g Total Fat; (37% calories from fat); 2g Protein; 11g Carbohydrate; 0mg Cholesterol; 139mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Capellini with Salsa Cruda Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Pasta Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds ripe tomatoes, seeded & chopped -- juice reserved 2 teaspoons minced garlic 2 tablespoons chopped fresh basil 1/3 cup olive oil 1 tablespoon red wine vinegar salt & freshly ground pepper to taste 12 ounces capellini 1/2 cup grated Parmesan cheese (optional) Cook the capellini according to package directions. In the meantime, in a large bowl, combine the chopped tomatoes, tomato juice, garlic, basil, olive oil, vinegar, and salt & pepper. Toss well to mix and set aside. When pasta is done, drain and immediately pour into the bowl with the tomato mixture. Toss to mix and coat all the pasta. Serve at once with Parmesan cheese, if desired. - - - - - - - - - - - - - - - - - - - Per serving: 162 Calories (kcal); 18g Total Fat; (97% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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