Vegetarian Dinner in Minutes

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Italian White Bean Salad

Pasta Stuffed Tomatoes

 

 

* Exported from MasterCook *

 

Italian White Bean Salad

 

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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1/2 small head romaine lettuce -- (2 cups)

3/4 cup tomato sauce reserved from Pasta Stuffed

Tomato recipe

4 teaspoons olive oil

1 teaspoon dried rosemary

1 teaspoon dried sage

2 cups cannellini beans -- rinsed & drained

1 medium red bell pepper -- cut into bean sized pieces

salt & freshly ground pepper to taste

2 tablespoons freshly shaved Parmesan cheese

1 French baguette

 

Preheat oven to 350 ° F and warm bread in oven for 5 minutes. Wash and dry

lettuce. Tear into bite-size pieces and arrange in the center of the serving

platter. Pour reserved tomato sauce over lettuce. Heat oil in a medium-sized

saute pan. Add garlic and herbs and saute 1 minute on medium-low heat. Remove

from heat. Add beans and red bell pepper and toss in the hot pan to coat with

herbs and garlic. Add salt & pepper to taste. Spoon bean salad over lettuce.

Using a potato peeler, shave Parmesan cheese over beans. Serve with warm French

baguette.

 

Typed by Karen C. Greenlee <greenlee

 

Cuisine:

" Italian "

 

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Per serving: 399 Calories (kcal); 6g Total Fat; (12% calories from fat); 25g

Protein; 65g Carbohydrate; 0mg Cholesterol; 25mg Sodium

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

Other Carbohydrates

 

Serving Ideas : Pasta Stuffed Tomatoes

 

 

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

 

 

* Exported from MasterCook *

 

Pasta Stuffed Tomatoes

 

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

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

2/3 cup uncooked small pasta

(acini, pepe, alphabets, or orzo)

4 medium ripe tomatoes

1/4 cup chopped red onion

2 tablespoons fresh lemon juice

1 1/2 tablespoons olive oil

salt & freshly ground pepper to taste

2 cups chopped fresh mint

3 cloves garlic

1/4 cup freshly grated Parmesan cheese

 

Bring a pot filled with 3 to 4 quarts of water to a boil. Add pasta and cook,

uncovered, 10 minutes. Meanwhile, remove stems from tomatoes, wash, and cut in

half. Take a small slice off the bottom of each half so that it sits upright.

With a serrated knife*, cut around the inside edges and remove pulp and seeds,

leaving the shell intact. Chop pulp in a food processor or by hand. Remove to

a bowl. Measure 1 1/2 cups of pulp and return to bowl of food processor or to a

separate bowl if mixing by hand. Add onion, lemon juice, and olive oil, and mix

well. Add salt and pepper to taste. Remove 3/4 cup of sauce and reserve for

bean salad. Add mint, garlic, and Parmesan cheese to bowl and process, or mix

just until smooth. Drain pasta in a colander, place in a bowl, and mix with

sauce. Add more salt and pepper, if desired. Spoon stuffing into 8 tomato

halves and place on a serving platter leaving space in the center for the bean

salad.

Typed by Karen C. Greenlee <greenlee

 

Cuisine:

" Italian "

 

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Per serving: 96 Calories (kcal); 6g Total Fat; (49% calories from fat); 3g

Protein; 11g Carbohydrate; 0mg Cholesterol; 25mg Sodium

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

Other Carbohydrates

 

Serving Ideas : Italian White Bean Salad

 

NOTES : Karen's note: I have found that a grapefruit spoon works well for

removing the insides of tomatoes.

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