Guest guest Posted June 10, 1999 Report Share Posted June 10, 1999 * Exported from MasterCook * Garden Saute w/Penne Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cloves garlic -- minced 3 tablespoons olive oil 1 large yellow bell pepper -- cut into thin strips 8 plum tomatoes, seeded -- cut into thin strips 1 cup loosely packed fresh basil -- cut into thin strips 1/4 cup fresh parsley -- minced 8 ounces penne -- cooked 4 ounces crumbled feta cheese Saute garlic in hot oil in a large skillet 1 minute. Add bell pepper and saute 2 minutes. Add tomato, basil, and parsley, and saute 1 minute. Stir in hot cooked pasta and cheese; cook, stirring occasionally, 2 minutes or until thoroughly heated. Serve immediately. - - - - - - - - - - - - - - - - - - - Per serving: 180 Calories (kcal); 16g Total Fat; (79% calories from fat); 5g Protein; 5g Carbohydrate; 25mg Cholesterol; 320mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Garden Vegetable Spaghetti Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces spaghetti 2 tablespoons olive oil 2 medium carrots -- sliced 1 medium onion -- chopped 2 medium zucchini -- chopped 3 cloves garlic -- minced 3 medium tomatoes -- cut into 1 " pieces 1/2 cup frozen peas -- thawed 1 tablespoon fresh chopped basil or 1 tsp. dried 1/2 teaspoon salt 1/4 teaspoon pepper 2/3 cup Parmesan cheese (optional) -- grated Cook and drain spaghetti per package directions. Meanwhile, heat oil in a 10-inch skillet over medium-high heat. Cook carrots, onion, zucchini, and garlic in oil, stirring frequently, until vegetables are crisp tender. Stir in remaining ingredients except cheese; cook until hot. Serve vegetable mixture over spaghetti. Sprinkle w/Parmesan cheese if desired. - - - - - - - - - - - - - - - - - - - Per serving: 371 Calories (kcal); 6g Total Fat; (14% calories from fat); 12g Protein; 67g Carbohydrate; 0mg Cholesterol; 213mg Sodium Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Garlic & Artichoke Spinach Fettucine Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 head (not clove) garlic 3 tablespoons olive oil -- divided salt & pepper to taste 1 small onion -- thinly sliced 6 roma tomatoes -- seeded & chopped 1 6 oz. jar marinated artichokes -- drained & chopped 1 tablespoon fresh chopped thyme 1/2 cup vegetable broth 12 ounces spinach fettucine -- cooked & drained grated Parmesan or Romano cheese -- (optional) Preheat oven to 350 degrees F. Cut the top off garlic heat to expose cloves. Pull off any loose peel. Place on square of foil, drizzle with 1 tablespoon of oil; sprinkle with salt & pepper. Wrap foil around garlic and bake 45 minutes. Cool for 15 minutes or until it can be handled. Meanwhile, add remaining 2 tbsp. of oil to large skillet and heat on medium. Saute the onion until wilted, about 3 minutes. Mix in tomatoes, artichokes, and thyme. Cook for 5 minutes then stir in the vegetable broth and bring to a boil. Stir in cooked pasta and heat through on high about 2 minutes. Squeeze the garlic head to extract the cloves and stir them into the pasta. Season with salt & pepper and cheese to taste and serve. - - - - - - - - - - - - - - - - - - - Per serving: 592 Calories (kcal); 15g Total Fat; (21% calories from fat); 21g Protein; 103g Carbohydrate; trace Cholesterol; 266mg Sodium Food Exchanges: 6 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lemon Basil Vermicelli Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Pasta Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces vermicelli 1 cup scallions -- chopped 1 cup lemon basil -- chopped 1/2 teaspoon freshly ground black pepper 3 tablespoons fresh lemon juice 2 tablespoons soy sauce 5 drops hot chile oil 2 teaspoons corn oil 2 teaspoons sesame oil Cook pasta per package directions. Drain. Toss vermicelli with scallions, lemon basil, pepper, lemon juice, soy sauce, and hot chile oil. In a wok or large frying pan, heat the corn oil with the sesame oil over medium heat. Stir-fry vermicelli mixture in the hot oil for about 5 minutes, tossing often to prevent sticking. - - - - - - - - - - - - - - - - - - - Per serving: 239 Calories (kcal); 3g Total Fat; (12% calories from fat); 6g Protein; 47g Carbohydrate; 0mg Cholesterol; 346mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pasta D'Cyriletti Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cloves garlic -- chopped 1 1/2 pounds plum tomatoes -- peeled & chopped 1/2 cup dry white wine 2 tablespoons capers -- drained & rinsed 1/2 cup pitted black olives -- chopped 1 small dried chili pepper or 1/4 tsp. red pepper 1 teaspoon fresh oregano -- finely chopped 1/3 cup Italian parsley -- chopped 16 ounces linguine Heat oil in a deep frying pan. Saute garlic lightly. Add tomatoes, wine, capers, olives, chili pepper, and oregano. Cook over medium heat for about 20 minutes, stirring often. Add parsley, lower heat, and cook gently for a few minutes. Discard chili pepper. While sauce is cooking, cook pasta in boiling salted water according to package directions. Drain and place in a large bowl. Top with sauce. - - - - - - - - - - - - - - - - - - - Per serving: 497 Calories (kcal); 4g Total Fat; (7% calories from fat); 16g Protein; 94g Carbohydrate; 0mg Cholesterol; 213mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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