2 from Moosewood Restaurant Cooks at Home

[Guest guest]

These are actually lowfat, and not from the lofwat book! And the

spaghetti is timely with an abundance of zucchini in the gardens.

 

Ellen C.

 

* Exported from MasterCook Mac *

 

Spaghetti with Zucchini and Lemon

 

Recipe By : Moosewood Restaurant Cooks at Home

Serving Size : 4 Preparation Time :0:25

Categories : Main Dishes Pasta

Low Fat Quick & Easy

 

Amount Measure Ingredient -- Preparation Method

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

1 pound spaghetti -- or linguini

4 garlic cloves -- minced or pressed

6 small tender young zucchini -- sliced (abt 4 cups)

- (6 to 8)

1 dash salt

1 dash ground black pepper

1 lemon -- juiced

6 large fresh basil leaves -- cut into thin strips

1 cups grated Pecorino cheese -- (3-6 oz) (1 to 2)

 

Bring a large covered pot of water to a rapid boil. Add the pasta,

stir briefly, and cover the pot until the water boils again. Uncover

the pot.

 

While the pasta cooks, heat the olive oil in a large heavy

nonreactive skillet. Add the garlic and zucchini, and saute on

medium-high heat until the zucchini begins to brown.

 

Sprinkle with salt and pepper.

 

Add the lemon juice and basil, stir, and remove from the heat. The

zucchini should be done just before the pasta is ready. When the

pasta is al dente, drain it and then toss the hot pasta in a large

warmed serving bowl with about a cup of the cheese. Top with the

zucchini and serve immediately. Offer more cheese at the table, if

desired.

 

 

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Per serving: 574 Calories; 10g Fat (15% calories from fat); 28g

Protein; 95g Carbohydrate; 20mg Cholesterol; 551mg Sodium

Food Exchanges: 5 1/2 Starch/Bread; 1 1/2 Lean Meat; 1 Vegetable; 1/2 Fat

 

 

Nutr. Assoc. : 0 0 5663 0 0 0 0 0 3562

_____

 

 

 

* Exported from MasterCook Mac *

 

Black Bean Soup

 

Recipe By : Moosewood Restaurant Cooks at Home

Serving Size : 6 Preparation Time :0:00

Categories : Vegan Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

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

10 sun-dried tomatoes -- (not packed in oil)

1 cup boiling water

1 1/2 cups onions -- finely chopped

3 garlic cloves -- minced or pressed

1 jalapeno chile pepper -- minced, or 1/4

-- teaspoon cayenne

2 tablespoons vegetable oil

1 teaspoon ground cumin

1/3 cup water

3 cups tomatoes

--(28-ounce can - undrained)

32 ounces black beans -- (canned)

--or 4 cups cooked with their liquid

1/4 cup cilantro -- chopped fresh

-- additional water or tomato juice

--yogurt or sour cream

 

In a small bowl, cover the sun-dried tomatoes with the boiling water

and set aside. In a soup pot, saute' the onions, garlic, and chile or

cayenne in the oil for about 5 minutes, stirring frequently, until

the onions are translucent. Add the cumin, 1/3 cup water, and the

juice from the tomatoes. Break up the tomatoes by squeezing them into

the soup pot, or chop them coarsely right in the can and add them to

the pot. Cover and bring to a boil. lower the heat and simmer;

covered, for 5 minutes. Add the black beans and their liquid, and

continue to simmer, stirring occasionally to prevent sticking. Drain

and chop the softened sun-dried tomatoes. Add them to the soup and

cook for 5 to 10 minutes longer, until the onions are tender. Stir in

the cilantro and remove the soup from the heat. Puree half of the

soup in a blender or food processor and return it to the pot. If the

soup is too thick, add some water or tomato juice. Reheat gently.

Serve each bowl of soup with a dollop of yogurt or sour cream.

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Per serving: 842 Calories; 10g Fat (10% calories from fat); 47g

Protein; 157g Carbohydrate; 0mg Cholesterol; 1910mg Sodium

Food Exchanges: 9 1/2 Starch/Bread; 2 Lean Meat; 2 Vegetable; 1 Fat