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Mediterranean Orzo " Risotto "

Pasta With Sun-Dried Tomatoes And Vegetables

 

 

* Exported from MasterCook *

 

Mediterranean Orzo " Risotto "

 

Recipe By : Vegetarian Times Low-Fat & Fast Pasta, page 53

Serving Size : 4 Preparation Time :0:00

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

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

8 ounces orzo

2 tablespoons olive oil

1/2 cup chopped shallots or onion

2 cups diced bell peppers

preferably red and yellow

(about 2 peppers)

4 cloves garlic -- minced

1 medium zucchini squash -- diced

1 medium yellow squash -- diced

2 tablespoons chopped fresh thyme

OR 2 teaspoons dried

1/2 teaspoon salt -- or to taste

1/4 teaspoon freshly ground black pepper

6 ounces canned spicy or regular vegetable juice

(3/4 cup)

Shaved Parmesan or Asiago cheese -- (optional)

 

Not a risotto in the traditional sense, but still a delicious and easy

alternative.

 

In a large saucepan, bring 2 quarts of water to a boil. Place the orzo in

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

stirring occasionally, about 1 minute less than package directions.

 

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

shallots or onion and cook, stirring, 4 minutes.

 

Add the bell peppers and garlic and cook, stirring, 4 minutes. Add the

zucchini and yellow squash and cook, stirring, 4 minutes more. Sprinkle

thyme, salt, and pepper over vegetables.

 

Drain the orzo and add it to the skillet with the vegetable mixture. Stir

in the vegetable juice and simmer over low heat until it thickens, about 2

minutes. Top with cheese, if desired, Makes 4 servings

 

Per Serving: 212 Calories; 6g Protein; 8g Fat; 32g Carbohydrates; 0

Cholesterol; 466mg Sodium; 4g Fiber.

 

 

 

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* Exported from MasterCook *

 

Pasta With Sun-Dried Tomatoes And Vegetables

 

Recipe By : Vegetarian Times Low-Fat & Fast Pasta, page 79

Serving Size : 4 Preparation Time :0:00

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

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1/2 cup sun-dried tomatoes

(not oil-packed variety)

3 tablespoons red wine vinegar

1 tablespoon olive or canola oil

2 cloves garlic -- minced

1 teaspoon dried oregano

1/2 teaspoon thyme

1/2 teaspoon freshly ground black pepper

8 broccoli florets -- blanched, up to 10

1/2 cup diced roasted sweet bell peppers -- bottled

2 pepperoncini peppers -- seeded and diced

up to 3

8 ounces oreochiette or medium shells

2 ounces feta cheese -- crumbled

1/4 cup chopped fresh parsley

 

The growing availability (and affordability) of sun-dried tomatoes has

expanded the culinary possibilities for this once esoteric ingredient.

Sun-dried tomatoes meld well with vinegar, garlic, herbs, and a touch of

feta cheese.

 

In a medium saucepan, bring 1 quart of water to a boil. Place the

sun-dried tomatoes in the boiling water and cook for 2 minutes over medium

heat. Drain the tomatoes in a colander and finely chop.

 

In a medium mixing bowl, whisk together the vinegar, oil, garlic, oregano,

thyme, and black pepper. Add the sun-dried tomatoes, broccoli, roasted

peppers, and pepperoncinis to the dressing and toss thoroughly. Set aside

for 5 to 10 minutes.

 

Meanwhile, in a large saucepan, bring 4 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.

 

In a large serving bowl, combine the pasta with the marinated vegetables.

Gently fold in the feta cheese, Top with the parsley and serve immediately

Makes 4 servings

 

Per Serving: 256 Calories; 9g Protein 7g Fat: 40g Carbohydrates; 13mg

Cholesterol; 529mg Sodium 4g Fiber.

 

 

 

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