Vegetarian Express/PASTA -- Bowtie Pasta & Crostini

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* Exported from MasterCook *

 

Bowtie Pasta with Artichokes and Mushrooms

 

Recipe By :Vegetarian Express, Nava Atlas, pg 18

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian Express

 

Amount Measure Ingredient -- Preparation Method

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12 ounces bowtie pasta (farfalle)

8 ounces white mushrooms -- cut into quarters

1 14 oz can artichoke hearts -- quartered

--drained and liquid reserved OR

--1 10 pkg frozen artichoke hearts -- quartered

8 ounces soft low fat cream cheese or Neufchatel

2 tablespoons lemon juice

freshly ground pepper to taste

1/4 cup grated Parmesan cheese

1/3 cup toasted wheat germ

1/4 cup chopped fresh parsley

vegetable cooking spray

 

Cook pasta per package directions until al dente.

 

While the pasta cooks, spray a large skillet with cooking spray and place it

over high heat. Add 1/4 cup of water and " sweat " the mushrooms, covered, for 2

to 3 minutes or until slightly wilted. Add the artichoke hearts and continue

cooking, uncovered, until most of the liquid is gone, about 3 minutes more.

 

Cut the cream cheese or Neufchatel cheese into several pieces and add to the

skillet with 1 cup of water or the reserved liquid from the canned artichokes

plus enough water to make 1 cup. With a wooden spoon, gently smooth the sauce

while it comes to a simmer. Add the lemon juice and pepper, plus any additional

water, if needed, to bring the sauce to a medium consistency.

 

When the pasta is done, drain it, then combine it in a large serving bowl with

the sauce and mix well. Sprinkle the pasta with the Parmesan cheese, then the

wheat germ and parsley, and serve immediately.

 

 

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Per serving: 74 Calories (kcal); 2g Total Fat; (19% calories from fat); 6g

Protein; 11g Carbohydrate; 3mg Cholesterol; 127mg Sodium

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

0 Other Carbohydrates

 

Serving Ideas : Salad & Crostini

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Crostini with Sun-Dried Tomato Pesto

 

Recipe By :Vegetarian Express, Nava Atlas

Serving Size : 8 Preparation Time :0:00

Categories : Vegetarian Express

 

Amount Measure Ingredient -- Preparation Method

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1 loaf French or Italian bread

olive oil cooking spray

4 ounces oil cured sun-dried tomatoes

1 bunch fresh basil -- (thick stems removed

1 clove garlic -- chopped

2 tablespoons grated Parmesan cheese -- (preferably fresh)

3 tablespoons walnuts

 

Preheat oven to 350 ° F. Slice the bread into 1/2-inch diagonal slices, spray

lightly on both sides with olive oil, and toast until dry and crisp, about 5 to

7 minutes.

 

Drain the sun-dried tomatoes (reserve oil for another use such as for salad

dressing or sauteing), then place them along with he remaining ingredients in a

food processor fitted with a steel blade. Process, using brief on/off pulses,

until the mixture is evenly ground but with a little texture remaining.

 

Scoop the pesto in a crock or bowl, put it in the center of a plate, and

surround with the crostini.

 

 

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Per serving: 24 Calories (kcal); 2g Total Fat; (71% calories from fat); 1g

Protein; 1g Carbohydrate; 1mg Cholesterol; 23mg Sodium

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

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0