Veg-Times: Pasta

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I've made the Ziti recipe many times.

 

Ziti With Sun-Dried Tomatoes And Asparagus

Asian-Style Pasta Primavera

 

Kathleen

 

* Exported from MasterCook *

 

Ziti With Sun-Dried Tomatoes And Asparagus

 

Recipe By : Vegetarian Times Low-Fat & Fast Pasta, page 45

Serving Size : 4 Preparation Time :0:00

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

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

8 ounces ziti or a medium shape

wheat-free pasta such as quinoa

14 1/2 ounces canned vegetable broth

1/4 teaspoon crushed red pepper flakes

2 ounces packaged sun-dried tomatoes

(about 1/2 cup--not oil-packed variety)

3 cups diagonally sliced fresh asparagus -- 1-inch pieces

1/4 teaspoon salt -- or to taste

1 cup freshly grated Parmesan cheese -- (optional)

(4 ounces)

 

The addition of sun-dried tomatoes and asparagus makes this fancy enough

for company, easy enough for every day.

 

In a large saucepan, bring 3 quarts of water to a boil. Place the pasta in

the boiling water, stir, and return to a boil. Cook until al dente,

stirring occasionally, 8 to 10 minutes. (If using a wheat-free pasta,

prepare according to package directions.)

 

Meanwhile, bring the broth and the pepper flakes to a boil in a medium

saucepan. Cut the tomatoes with scissors or a sharp knife into 1/4-inch

pieces; add to the saucepan with the broth mixture. Simmer, uncovered, 5

minutes, stirring occasionally.

 

Add the asparagus and salt to saucepan; simmer until the asparagus is

crisp-tender, about 2 to 3 minutes.

 

Drain the pasta in a colander and return it to the pot. Add the broth

mixture; toss well. Transfer to serving plates. Serve with cheese if

desired.

 

 

 

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* Exported from MasterCook *

 

Asian-Style Pasta Primavera

 

Recipe By : Vegetarian Times Low-Fat & Fast Pasta, page 6

Serving Size : 4 Preparation Time :0:00

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

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

8 ounces rice or soba noodles

2 teaspoons peanut oil

1 red or yellow bell pepper -- julienned

8 mushrooms sliced

6 fresh shiitake mushrooms -- halved

(optional; see Helpful Hint)

2 teaspoons minced fresh gingerroot

10 small leaves of bok choy

(see Helpful Hint)

cut into ribbons -- (chiffonade-style)

4 whole scallions

trimmed and chopped

8 ounces canned sliced water chestnuts -- drained

(see Helpful Hint)

4 ounces extra-firm tofu

cut into 1/4-inch-wide matchsticks

1/2 cup vegetable broth

1/4 cup low-sodium soy sauce

1 teaspoon sesame oil

1 tablespoon cornstarch

1 tablespoon water

1/4 cup chopped roasted peanuts

(preferably unsalted)

 

Makes 4 servings.

 

This soy-based primavera is a marriage of stir-fried vegetables and rice

noodles. Feel free to improvise by adding bean sprouts, bamboo shoots,

snow peas, or broccoli florets. Experiment with authoritative herbs, such

as watercress, cilantro, or Thai basil when they're in season.

 

In a large saucepan, bring 3 quarts of water to a boil over medium-high

heat. Place the noodles in the boiling water and cook until al dente, 4 to

5 minutes, stirring occasionally. Drain in a colander.

 

Meanwhile, in a large wok or skillet, heat the oil over medium high heat.

Add the bell pepper, mushrooms, and ginger. Cook, stirring, for 4 minutes.

Stir in the bok choy, scallions, water chest- nuts, and tofu and cook,

stirring, for 3 to 4 minutes more. Stir in the vegetable broth, soy sauce,

and sesame oil and bring to a simmer.

 

In a small mixing bowl, stir the cornstarch and water together until

smooth. While continuing to stir, gradually drizzle the corn- starch paste

into the vegetable mixture; return to a simmer. Fold in the cooked noodles.

 

Spoon the vegetables and noodles onto warm plates. Sprinkle the peanuts

over the top and serve immediately. Makes 4 servings

 

Helpful Hint: Shiitake mushrooms have a rubbery texture and deep woodsy

flavor. Bok choy is a dark leafy green vegetable with a mild cabbagelike

flavor Water chestnuts are not nuts hut rather the tubers of a water plant

indigenous to Southeast Asia. All can be found in Asian markets and

well-stocked supermarkets.

 

Per Serving: 417 Calories; 10g Protein; 13g Fat; 69g Carbohydrates; 0

Cholesterol; 747mg Sodium; 3g Fiber

 

 

 

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