Vegetarian Times Low-Fat & Fast Pasta

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Pasta With Market Vegetable Ragout

Rigatoni With Chunky Eggplant And Black Bean Ragout

 

* Exported from MasterCook *

 

Pasta With Market Vegetable Ragout

 

Recipe By : Vegetarian Times Low-Fat & Fast Pasta, page 11

Serving Size : 4 Preparation Time :0:00

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

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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2 teaspoons canola oil

1 medium zucchini -- halved lengthwise

and thinly cut diagonally

1 red or green bell pepper -- julienned

2 cups diced eggplant

4 cloves garlic -- minced

1 hot chili pepper

seeded and minced -- (optional)

4 large tomatoes -- diced

1/2 cup chopped mixed fresh herbs

(purple basil or sweet basil or parsley)

1 teaspoon dried oregano

1 teaspoon paprika

1/2 teaspoon freshly ground black pepper

1/2 teaspoon salt

8 ounces capellini or spaghetti

1/4 cup freshly grated Parmesan or Romano cheese -- (optional)

 

The simplicity of this rustic tomato sauce is almost too good to be true.

Fresh vegetables and herbs are simmered to a chunky ragoutlike consistency

and then ladled over the pasta. Paprika gives the sauce a reddish-orange hue.

 

In a large skillet or wok, heat the oil over medium-high heat. Add the

zucchini, bell pepper, eggplant, garlic, and chili pepper (if desired).

Cook, stirring, for 7 to 9 minutes. Add the tomatoes herbs, oregano,

paprika, pepper, and salt, and cook for 10 minutes more over medium heat,

stirring occasionally. As the tomatoes " cook down " the mixture will thicken.

 

Meanwhile, in a large saucepan, bring 3 quarts of water to a boil over

medium-high heat. Place the pasta in the boiling water, stir, and return

to a boil. Cook until al dente, 4 to 6 minutes, stirring occasionally, if

using capellini, 9 to 11 minutes if using spaghetti. Drain in a colander.

 

Transfer the pasta to warm serving dishes. Spoon the vegetable sauce over

the top; sprinkle with Parmesan cheese if desired. Serve with warm bread.

Makes 4 servings

 

Per Serving: 253 Calories: 8g Protein; 4g Fat; 50g Carbohydrates: 0

cholesterol; 312mg Sodium; 5g Fiber

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Rigatoni With Chunky Eggplant And Black Bean Ragout

 

Recipe By : Vegetarian Times Low-Fat & Fast Pasta, page 27

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Pasta, Couscous, Etc. Vegetables

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons dry red wine

1 tablespoon olive oil

1 medium yellow onion -- diced

2 cups diced eggplant

1 small zucchini -- diced

2 cloves garlic -- minced

28 ounces canned stewed or plum tomatoes

15 ounces canned black beans -- drained

2 teaspoons dried oregano

2 teaspoons dried basil

1/2 teaspoon salt

1/4 teaspoon rod pepper flakes

8 ounces rigatoni

1/4 cup freshly rated Parmesan cheese -- (optional)

 

Rigatoni is a large, tubular-shaped pasta that demands a sturdy, earthy

sauce. This hearty eggplant and bean ragout fills the bill admirably.

 

In a large saucepan, heat the wine and oil over medium-high heat. Add the

onion, eggplant, zucchini, and garlic and cook, stirring, for about 8

minutes. Add the tomatoes, beans, oregano, basil, salt, and red pepper

flakes and bring to a simmer. Cook for 15 minutes over medium-low heat,

stirring occasionally. As it cooks, break up the tomatoes into small

chunks with a spoon.

 

Meanwhile, in a large saucepan, bring 3 quarts of water to a boil over

medium-high heat. Place the rigatoni in the boiling water, stir, and

return to a boil. Cook until al dente, stirring occasionally. 13 to 15

minutes. Drain in a colander.

 

Place the rigatoni in a large shallow bowl and ladle the ragout over the

top. If desired, sprinkle with Parmesan cheese. Serve at once.

 

Makes 4 servings

 

Per Serving: 349 Calories, 12g Protein; 5g Fat; 71g Carbohydrates; 0

Cholesterol; 1243mg Sodium, 12g Fiber.

 

Converted by MC_Buster.

 

 

 

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