Pasta Day

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Artichoke And Pasta Salad

Baked Macaroni Primavera

 

 

* Exported from MasterCook *

 

Artichoke And Pasta Salad

 

Recipe By : Star Tribune, 5/20/99

Serving Size : 6 Preparation Time :0:00

Categories : Pasta, Couscous, Etc. Salads, Main Dish

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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14 ounces canned artichoke hearts -- drained, divided

1 tablespoon olive oil

1 tablespoon water

1 tablespoon lemon juice

1/2 teaspoon dried basil

1/4 teaspoon dried oregano

1/4 teaspoon black pepper

1 garlic clove -- minced

3 cups cooked radiatore

5 ounces uncooked short coiled pasta -- about

2 cups thinly sliced spinach

1 cup chopped seeded tomato

1/4 cup crumbled feta cheese -- (1 oz.)

 

Serves 6.

 

Combine 2 artichoke hearts, olive oil, water, lemon juice, basil, oregano,

black pepper and garlic in a blender or food processor, and process until

mixture is smooth.

 

Chop the remaining artichoke hearts. Combine the chopped artichokes,

pasta, spinach, and chopped tomato in a large bowl. Pour pureed artichoke

mixture over pasta mixture, and toss well to coat. Cover and chill 2

hours. Sprinkle with feta cheese.

 

Nutrition information per serving:

 

Calories 153, Carbohydrates 25 g, Protein 6 g, Fat 4 g including sat. fat

1 g, Cholesterol 4 mg, Sodium 137 mg, Calcium 70 mg, Dietary fiber 2 g

 

 

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* Exported from MasterCook *

 

Baked Macaroni Primavera

 

Recipe By : Star Tribune, 5/2/99

Serving Size : 4 Preparation Time :0:00

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

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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8 ounces dried macaroni or penne

Oil for greasing baking dish

1/4 cup dry sherry

1 teaspoon olive oil

1/3 cup chopped green onion

1 teaspoon minced garlic

1 red bell pepper -- seeded and chopped

1/4 teaspoon ground cumin

1/2 teaspoon dried oregano

1 tablespoon chopped fresh basil

1/2 cup asparagus tips

sliced in 2-inch lengths

1 cup halved cherry tomatoes -- (optional)

1/2 cup snow peas -- trimmed

 

Serves 4.

 

Preheat oven to 400 degrees. Heat 2 or 3 quarts of lightly salted water to

boiling in a large pot. Add pasta and cook, uncovered, until al dente.

Drain well; return to warm cooking pot and set aside.

 

Lightly grease a large baking dish. In a skillet, heat sherry and olive

oil and saute green onion, garlic and bell pepper until pepper is soft but

not mushy. Add cumin, oregano, basil, asparagus, cherry tomatoes (if used)

and snow peas; saute 2 minutes, stirring frequently.

 

Remove from heat and toss with pasta and Parmesan Cream Sauce. Spoon into

baking dish. Bake, uncovered, until lightly browned and bubbling, about 20

to 25 minutes. Serve hot.

 

Converted by MC_Buster.

 

 

 

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