VT Times Pasta

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" Campfire Pasta " With Grilled Vegetables

Cajun Macaroni And Red Beans

Cowboy Pasta And Beans

 

* Exported from MasterCook *

 

" Campfire Pasta " With Grilled Vegetables

 

Recipe By : Vegetarian Times Low-Fat & Fast Pasta, page 85

Serving Size : 4 Preparation Time :0:00

Categories : Grilling Main Dishes, Vegetarian

Pasta, Couscous, Etc. Vegetables

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

2 tablespoons red wine vinegar

2 tablespoons chopped fresh parsley

1 teaspoon dried oregano

1/4 teaspoon cayenne pepper

1/2 teaspoon salt

1 zucchini or yellow squash

quartered lengthwise

1 medium red onion -- quartered

1 red bell pepper -- cored

3 portabello mushroom caps -- up to 4

8 ounces linguine or spaghetti

 

The words pasta and grilling are not commonly used in the same sentence,

but that shouldn't stop the adventurous cook. Lightly grilled vegetables

can imbue pasta with a smoky, but not overpowering, essence.

 

Preheat the grill until the coals are gray to white.

 

In a large mixing bowl, combine the olive oil, vinegar, parsley, oregano,

cayenne, and salt. Set aside.

 

When the fire is ready, arrange the vegetables on the grill. Cook until

the vegetables are tender, about 5 minutes on each side. Transfer the

vegetables to a cutting board, let cool slightly, and coarsely chop. Toss

the vegetables with the vinaigrette mixture.

 

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, 8 to 10 minutes, stirring occasionally.

Drain in a colander.

 

Add the pasta to the grilled vegetable mixture and toss together. Serve

with warm garlic bread.

 

Makes 4 servings

 

Per Serving: 263 Calories; 7g Protein; 8g Fat; 49g Carbohydrates; 0

Cholesterol 299mg Sodium; 5g Fiber.

 

 

 

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* Exported from MasterCook *

 

Cajun Macaroni And Red Beans

 

Recipe By : Vegetarian Times Low-Fat & Fast Pasta, page 89

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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1 cup elbow macaroni

1 tablespoon canola oil

1 green bell pepper -- seeded and diced

1 medium yellow onion -- diced

1 stalk celery -- diced

2 cloves garlic -- minced

15 ounces canned tomato puree

14 ounces canned stewed tomatoes

15 ounces canned small red beans -- drained

2 teaspoons dried oregano

1/2 teaspoon salt

1/2 teaspoon freshly ground

black pepper

1/4 teaspoon cayenne pepper

1 teaspoon bottled hot sauce -- up to 2

 

The Cajun propensity for piquant flavors and wholesome, unpretentious

portions comes fruition in this satisfying tureen of elbow macaroni, beans,

and sturdy vegetables.

 

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

heat. Place the macaroni in the boiling water, stir, and return to a boil.

Cook until al dente, about 6 minutes, stirring occasionally. Drain in a

colander.

 

In a large saucepan heat the oil over medium heat. Add the bell pepper,

onion, celery, and garlic and cook, stirring, for 7 to 8 minutes. Add all

of the remaining ingredients, and cook over medium-low heat for 15 minutes,

stirring occasionally. Fold in the macaroni and cook for 5 minutes more

over low heat.

 

Remove the pan from the heat and let stand for 5 minutes before serving.

To serve, ladle the chili into shallow bowls. Makes 4 servings

 

Variation: For a gourmet twist, spelt elbows or corn macaroni can be

substituted for semolina macaroni.

 

Per Serving: 300 Calories; 12g Protein; 4g Fat; 58g Carbohydrates; 0

Cholesterol; 1540mg Sodium; 10g Fiber.

 

 

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* Exported from MasterCook *

 

Cowboy Pasta And Beans

 

Recipe By : Vegetarian Times Low-Fat & Fast Pasta, page 63

Serving Size : 5 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Pasta, Couscous, Etc. Vegetables

 

Amount Measure Ingredient -- Preparation Method

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8 ounces whole wheat or regular rotelle

(wagon wheel pasta)

1 tablespoon vegetable or olive oil

1 cup chopped onion

1 1/2 cups chopped bell pepper -- any color

4 cloves garlic -- minced

15 1/2 ounces canned spicy chili beans -- undrained

1/2 cup picante sauce or vegetable broth

1 teaspoon chili powder

1 teaspoon ground cumin

1 cup shredded sharp cheddar cheese -- (4 ounces)

(optional)

 

Wagon wheel pasta shapes and chili-flavored beans--what else could this

dish be called but Cowboy Pasta and Beans?

 

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, stirring

occasionally, until al dente, 8 to 10 minutes.

 

Meanwhile, heat the oil in a large, deep skillet over medium heat. Add the

onion and cook, stirring, 5 minutes. Add the bell pepper and garlic and

cook, stirring, 5 minutes more.

 

Stir in the beans, picante sauce or broth, chili powder, and cumin. Cover,

reduce the heat to low, and simmer for 5 minutes. Drain the pasta in a

colander, and transfer to a serving bowl or platter. Add the sauce and

toss. Sprinkle with cheese, if desired.

 

Makes 5 servings

 

Per Serving: 239 Calories; 11g Protein; 4g Fat; 46 Carbohydrates; 0

Cholesterol; 566mg Sodium; 7g Fiber.

 

 

 

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