PASTA: Spaghetti And Wheatballs

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* Exported from MasterCook *

 

Spaghetti And Wheatballs

 

Recipe By : Pasta East to West by Nava Atlas, page 100

Serving Size : 6 Preparation Time :0:00

Categories : Grains And Cereals Main Dishes, Vegetarian

Pasta East To West Pasta, Couscous, Etc.

 

Amount Measure Ingredient -- Preparation Method

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

***WHEATBALLS***

3/4 cup bulgur

1 1/2 cups boiling water

3 slices soft whole-grain bread

1/3 cup low-fat milk

1/4 cup grated fresh Parmesan cheese

2 eggs -- beaten

2 tablespoons minced fresh parsley

1 scallion -- minced

2 teaspoons seasoned salt

3/4 cup wheat germ

Unbleached white flour

1 pound spaghetti

1 recipe Classic Marinara Sauce

(see separate recipe)

Grated fresh Parmesan cheese

 

6 servings

 

This is the first of several vegetarian versions of recipes that are

customarily made with meat. Here's the best known of all.

 

Place the bulgur in a heatproof container, and pour 1 1/2 cups boiling

water over it. Cover tightly and allow to stand until the water is

absorbed, about 30 minutes. To speed up this step, you may combine the

bulgur and water in a saucepan, bring to a simmer, then cover and simmer

gently until the water is absorbed, about 15 minutes.

 

Preheat the oven to 400 degrees. Tear the bread into very small pieces,

and combine with the milk in a medium mixing bowl. Stir in the remaining

ingredients for the wheatballs. Shape into approximately thirty 1-inch

balls, and arrange on an oiled, foil-lined baking sheet. Bake for 10

minutes, then gently turn the wheatballs and bake for another 10 minutes.

 

Meanwhile, cook the spaghetti in plenty of rapidly simmering water until al

dente, then drain. Combine with the marinara sauce in a large serving

bowl, and toss together. Serve at once, topping each serving with about 5

wheatballs. Pass around Parmesan cheese for topping, if desired.

 

Variation: For a shortcut version, substitute a 28-ounce jar of your

favorite natural pasta sauce, plus a 14- to 16-ounce can of diced tomatoes,

for the homemade marinara.

 

When I cook for myself and I'm not feeling so well I make Spaghetti. Not

designer pasta. Spaghetti. -Maggie Waldron

 

Calories: 508, Carbohydrates: 77 g, Total Fat: 12 g, Cholesterol: 74 g,

Protein; 22 g, Sodium: 1647 mg.

 

 

 

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