Guest guest Posted August 18, 1999 Report Share Posted August 18, 1999 Here are several pasta recipes using tomatoes: Garden Vegetable Spaghetti Pasta w/Fresh Tomatoes & Basil Pasta w/Garlic & Tomato Penne al Arrabbiata Penne Rigate w/Portobello Mushrooms & Fresh Tomatoes Pasta w/Raw Tomato Sauce & Smoked Mozzarella & Basil Tony's Summer Pasta (The last 2 are very similar) * 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 * Pasta w/Fresh Tomatoes & Basil Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tomatoes -- seeded & chopped 2 cloves garlic -- minced 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh basil 2 tablespoons lemon juice 1/2 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 olive oil 8 ounces angel hair pasta -- cooked 1/4 cup shredded Parmesan cheese Saute first 8 ingredients in hot oil in a large skillet over low heat, stirring constantly, 1 minute or until thoroughly heated. Spoon over hot cooked pasta; sprinkle with Parmesan cheese. - - - - - - - - - - - - - - - - - - - Per serving: 377 Calories (kcal); 16g Total Fat; (38% calories from fat); 10g Protein; 49g Carbohydrate; 4mg Cholesterol; 365mg Sodium Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pasta w/Garlic & Tomato Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound fettucine 1/3 cup olive oil 2 pounds ripe tomatoes -- peeled & diced salt to taste 4 cloves garlic -- minced 1/4 cup fresh basil -- chopped 1/4 cup Parmesan cheese -- grated In a bowl, mix tomatoes, garlic, salt, remaining olive oil, and basil. Let stand for up to 1 to 2 hours. Cook pasta per package directions. Drain and toss gently with 1 tablespoon of the olive oil. Place fettuccine on a large platter. Toss with tomato mixture and sprinkle with grated Parmesan cheese. - - - - - - - - - - - - - - - - - - - Per serving: 652 Calories (kcal); 22g Total Fat; (30% calories from fat); 19g Protein; 96g Carbohydrate; 4mg Cholesterol; 120mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Penne al Arrabbiata Recipe By :Bice, Atlanta, Georgia Serving Size : 4 Preparation Time :0:00 Categories : " Post " Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons olive oil 2 cloves garlic -- minced 5 medium plum tomatoes -- chopped 1 tablespoon cracked hot pepper 1/2 cup Parmesan cheese -- grated salt & pepper to taste 16 ounces cooked penne pasta In a large saucepan, heat olive oil until sizzling. Add garlic and saute, but do not brown. Reduce heat to medium and add tomatoes, salt, and pepper. Cover and cook for 8-10 minutes until tomatoes are very soft. Stir in hot pepper and cooked pasta. Saute until pasta is warmed through. Stir in Parmesan cheese and serve immediately. - - - - - - - - - - - - - - - - - - - Per serving: 154 Calories (kcal); 13g Total Fat; (76% calories from fat); 5g Protein; 4g Carbohydrate; 8mg Cholesterol; 193mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Penne Rigate w/Portobello Mushrooms & Fresh Tomatoes Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Pasta Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 fresh plum tomatoes, peeled, cored, seeded -- and chopped 1/2 cup olive oil 1 pound portobello mushrooms, stems cut away and -- caps thinly sliced 1 tablespoon kosher salt + extra for seasoning freshly ground black pepper 3 cloves garlic -- minced 1/2 pound dry penne rigate 1/4 cup chopped fresh parsley Peel, core, seed & chop tomatoes. Heat oil in a large skillet over medium heat. Add the mushrooms; season with salt & pepper to taste. Cook, stirring,until the mushrooms are tender, about 7-10 minutes. Add garlic and tomatoes, cook, stirring, about 5 minutes longer. Turn off heat; set aside. Meanwhile, bring a large pot of wafer to a rolling boil over high heat. Add the tablespoon of kosher salt and the penne pasta. Cook, stirring occasionally, until the pasta is tender but firm, al dente, about 8-10 minutes. Drain; transfer to a large preheated serving bowl. Add the mushroom and tomato sauce mixture and parsley and toss well. Serve immediately -- top with Parmesan cheese if desired. - - - - - - - - - - - - - - - - - - - Per serving: 243 Calories (kcal); 27g Total Fat; (98% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates NOTES : Slice mushrooms as thinly as possible. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pasta w/Raw Tomato Sauce & Smoked Mozzarella & Basil Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound pasta of your choice 1/4 cup olive oil 2 medium clove garlic -- minced 8 large basil leaves -- chopped 1 teaspoon salt 1/2 teaspoon freshly ground pepper 6 ounces smoked mozzarella cheese -- shredded Cook pasta according to package directions. Core and cut the tomatoes into 1/2-inch cubes. Place the tomatoes in a bowl large enough to hold the cooked pasta. Add the oil, garlic, basil, salt, and pepper and mix gently. Toss the shredded cheese into the bowl with the tomato mixture. Mix well and adjust seasonings to taste. While preparing the sauce, cook and drain the pasta. Immediately transfer the hot pasta to the bowl with the sauce. Mix well until cheese starts to melt, about 30 seconds. Transfer portions to pasta bowls and serve immediately. - - - - - - - - - - - - - - - - - - - Per serving: 82 Calories (kcal); 9g Total Fat; (97% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 356mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : This is very similar to the " Tony's Summer Pasta " recipe I've posted before. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Tony's Summer Pasta Recipe By :Karen C. Greenlee Serving Size : 6 Preparation Time :0:10 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces linguine 6 medium to 8 fresh roma tomatoes -- chopped 1 pound mozzarella cheese (regular or light) -- grated 1/3 cup fresh basil -- chopped 6 cloves garlic -- minced 1/2 cup olive oil 1/4 teaspoon to 1/2 tsp. garlic salt freshly ground pepper to taste Cook pasta according to package directions. Combine all ingredients except pasta and let sit at room temperature. Toss with hot cooked pasta. It may be necessary to microwave tossed pasta for 2 to 3 minutes so cheese will melt a little and ingredients will combine better. Makes approximately six 2-cup servings. - - - - - - - - - - - - - - - - - - - Per serving: 445 Calories (kcal); 19g Total Fat; (39% calories from fat); 10g Protein; 58g Carbohydrate; 0mg Cholesterol; 6mg Sodium Food Exchanges: 4 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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