Vegetarian Dinner in Minutes

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Roasted Red Pepper Pasta

Sauteed Escarole and Chickpeas

 

 

* Exported from MasterCook *

 

Roasted Red Pepper Pasta

 

Recipe By :Vegetarian Dinner in Minutes, Linda Gassenheimer

Serving Size : 4 Preparation Time :0:00

Categories : Vegetarian Dinner in Minutes

 

Amount Measure Ingredient -- Preparation Method

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olive oil spray

4 medium red bell peppers

2 cloves garlic

2 teaspoons olive oil

1 cup canned tomato puree

salt & freshly ground pepper to taste

16 ounces uncooked fusilli

 

Preheat broiler. Bring a large saucepan filled with 3 to 4 quarts of water to a

boil. Line a baking tray with aluminum foil. Spray red bell peppers with olive

oil spray and place peppers and garlic on tray. Place tray in broiler 5

minutes, remove and turn peppers and garlic, and broil 5 minutes more. Remove

tray from broiler and let cool. Slice peppers open and remove seeds and stems.

Place peppers, garlic, olive oil, and tomato puree in a food processor or

blender and blend until smooth. Add salt and pepper to taste. When water is

boiling, add pasta and boil 10 minutes. Drain in a colander and toss with

sauce.

Typed by Karen C. Greenlee <greenlee

 

Cuisine:

" Italian "

 

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Per serving: 54 Calories (kcal); 2g Total Fat; (37% calories from fat); 1g

Protein; 8g Carbohydrate; 0mg Cholesterol; 3mg Sodium

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

0 Other Carbohydrates

 

Serving Ideas : Sauteed Escarole and Chickpeas

 

 

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

 

 

* Exported from MasterCook *

 

Sauteed Escarole and Chickpeas

 

Recipe By :Vegetarian Dinner in Minutes, Linda Gassenheimer

Serving Size : 4 Preparation Time :0:00

Categories : Vegetarian Dinner in Minutes

 

Amount Measure Ingredient -- Preparation Method

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

2 teaspoons olive oil

4 cloves garlic -- crushed

1 15.5 oz can chickpeas -- rinsed & drained

2 heads escarole* -- sliced into 2 " strips

salt & freshly ground pepper to taste

 

Heat oil in a large nonstick frying pan on high heat. Add garlic and chickpeas

and saute 1 minute. Add escarole to frying pan and saute 3 minutes. Add salt &

pepper to taste.

 

Typed by Karen C. Greenlee <greenlee

 

 

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Per serving: 424 Calories (kcal); 9g Total Fat; (18% calories from fat); 21g

Protein; 68g Carbohydrate; 0mg Cholesterol; 27mg Sodium

Food Exchanges: 4 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

Serving Ideas : Roasted Red Pepper Pasta

 

NOTES : Any firm lettuce such as romaine can be substituted for escarole.

Nutr. Assoc. : 0 0 0 0 0