PASTA DAY

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Pasta With Spinach Pesto Sauce

Pasta With Yogurt Sauce

 

* Exported from MasterCook *

 

Pasta With Spinach Pesto Sauce

 

Recipe By : www.pastarecipe.com/ 6/12/99

Serving Size : 1 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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16 ounces pre-washed baby spinach

6 ounces low-fat firm silken tofu -- (1/2 block)

2 tablespoons fresh lemon juice

1 tablespoon minced garlic

2 tablespoons reduced sodium chicken broth

1/4 cup fat-free Parmesan with herbs cheese

1/2 teaspoon ground black pepper

1 teaspoon dried Italian seasoning

10 ounces packaged pre-sliced mushrooms

1 cup sliced fresh shiitake mushrooms

1/2 cup red onion -- diced

1/4 cup fake bacon bits

1 pound penne pasta

 

A healthy, low-fat alternative to high-fat pesto sauce. Can also be made

with basil or cilantro.

 

1 Cook pasta according to package directions.

 

2 While pasta is cooking, in food processor or blender, combine spinach,

tofu, lemon juice, garlic, broth, cheese, pepper, and Italian seasoning,

process until smooth. Set aside.

 

3 Spray a large non-stick saute pan with cooking spray. Over medium heat,

cook onions and mushrooms until tender. Reduce heat to low, add pesto

mixture and heat until hot.

 

4 Toss pasta with sauce and bacon bits. Serve with additional Parmesan

cheese, if desired. NOTE: If sauce seems too thick, thin to desired

consistency with pasta cooking water or broth. Makes 4 -6 servings.

 

 

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* Exported from MasterCook *

 

Pasta With Yogurt Sauce

 

Recipe By : http://www.pastarecipe.com/ 5/5/99

Serving Size : 1 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

 

Amount Measure Ingredient -- Preparation Method

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

16 ounces packaged pasta of your choice

1 tablespoon butter or margarine

2 cups yogurt

4 cloves garlic -- minced

1 teaspoon salt

2 tablespoons chopped fresh parsley

3 tablespoons pine nuts -- optional

2 tablespoons butter or margarine -- optional

 

This is a Middle Eastern adaptation using any pasta--fusilli, elbow

macaroni, penne, shells, etc. It is just as tasty eaten cold or warm, and

is a quick fix for a hurry up meal. Sahtain!--to your health!

 

1 Cook the pasta in a large pot of boiling salted water until al dente.

 

2 Using a mortar and pestle, mash the salt and garlic cloves together into

a paste. Warm the yogurt slightly in a sauce pan. Remove a small amount

of warmed yogurt from the pan, and stir together with the garlic paste.

Stir this mixture into the remaining yogurt

 

3 Drain the pasta, and rinse in cold water. Place in a casserole or deep

serving dish, toss with 1 tablespoon butter or margarine. Toss with half

of the garlic-yogurt sauce. Spread the remaining sauce over the pasta.

Garnish with the parsley.

 

4 For a very special dish, brown the pine nuts in 2 tablespoons butter or

margarine. Pour over the parsley. Serve immediately. Makes 6 - 8 servings

 

 

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