[PASTA] Fettucini Primavera w/ Bechamel Sauce, Pasta Primavera and Spinach Tofu Lasagne

[Guest guest]

I will be sending the Bechamel Sauces in a separate email. I have not

personally tried these dishes yet, but it is on the list for next weekend when

friends are over.

 

* Exported from MasterCook *

 

Fettuccini Primavera with Bechamel Sauce

 

Recipe By : Imagine Foods

Serving Size : 6 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

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3 tablespoons extra-virgin olive oil

1 cup frozen baby peas -- thawed

2 garlic cloves -- minced

1/2 cup fresh basil -- cut in strips

1 head broccoli -- thinly cut

1/2 cup black olives -- sliced

1 large red pepper -- thinly sliced

12 ounces fettuccini pasta

10 large mushrooms -- thinly sliced

3 cups Bechamel Sauce -- see recipe

1 small red onion -- sliced

basil flowers -- for garnish

 

In a medium pan, sauté broccoli and garlic in olive oil for 5 minutes. Add

peppers and mushrooms; sauté over medium heat for 5-10 minutes more depending

upon how well cooked you prefer your vegetables. Stir in peas; cook a few more

minutes until mixture is hot. Add olives and basil; cover and set aside.

 

Cook pasta following package directions. Serve immediately topped with sautéed

vegetables and a generous portion of Bechamel sauce. Garnish with basil

flowers.

 

Servings: 4-6

 

 

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NOTES : This recipe is brought to you via the courtesy of the Imagine Foods (the

makers of the Rice Dream product line) website.

 

* Exported from MasterCook *

 

Pasta Primavera

 

Recipe By : Better Homes and Gardens

Serving Size : 4 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

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5 ounces corkscrew macaroni OR fettuccini

1/4 cup water

2 cups fresh mushrooms -- sliced

9 ounces frozen French-style green beans

1/4 cup green pepper -- coarsely chopped

1/4 cup sweet red pepper -- coarsely chopped

1 garlic clove -- minced

1/4 teaspoon salt

1/4 teaspoon pepper

12 ounces can evaporated skim milk

4 teaspoons cornstarch

1/2 cup provolone cheese -- shredded

OR mozzarella cheese

1 medium tomato -- cut into wedges

 

Cook pasta according to package directions; drain well.

 

Meanwhile, for sauce, in a medium saucepan combine water, mushrooms, frozen

green beans, green and red peppers, garlic, salt and pepper. Bring to boiling;

reduce heat. Cover and simmer for 4 minutes or till vegetables are tender. Do

not drain.

 

Stir together milk and cornstarch; stir into vegetable mixture. Cook and stir

over medium heat till thickened and bubbly. Cook and stir for 1 minute more.

Stir in cheese till melted.

 

To serve, pour the sauce over pasta. Garnish with tomato wedges.

 

 

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* Exported from MasterCook *

 

Spinach Tofu Lasagne

 

Recipe By : www.traderjoes.com

Serving Size : 1 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

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2 medium onions -- diced

6 garlic cloves -- minced

2 teaspoons dried basil

2 teaspoons dried oregano

2 tablespoons olive oil

5 cups fresh spinach -- chopped

OR frozen spinach, drained

8 ounces firm tofu -- drained and crumbled

salt and pepper -- to taste

9 lasagna noodles -- to taste

3/4 cup mozzarella cheese -- shredded

1 jar tomato sauce (or more if desired)

Parmesan cheese

 

TO MAKE FILLING: In a large skillet, sauté onions, garlic and herbs in oil over

medium heat until onions are translucent. Add spinach and cook until wilted.

Add tofu and cook for five minutes. Season with salt and pepper to taste.

 

Spread a layer of sauce on the bottom of a 9 1/2 " by 13 " baking pan. Layer

three noodles, one third of the filling, more sauce, and 1/4 cup mozzarella.

Repeat twice more. Sprinkle top with Parmesan cheese. Bake at 350°F for 45

minutes or until heated thoroughly.

 

Makes 1 pan.

 

 

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NOTES : This recipe is brought to you via the courtesy of the Trader Joe's

website.