pasta: broken pasta with italian parsley

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Broken Pasta with Italian Parsley

 

Recipe By :Night Light (BHG)

Serving Size : 2 Preparation Time :0:00

Categories : Meatless Pasta

 

Amount Measure Ingredient -- Preparation Method

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

2 teaspoons olive oil -- (see modifications)

1/4 teaspoon snipped fresh rosemary -- or double

3 ounces dried lasagna noodles (3 to 4 noodles)

1/3 cup red and/or gold grape tomatoes -- halved lengthwise

or teardrop or cherry tomatoes

2 tablespoons fresh Italian parsley leaves

1/8 teaspoon salt

1/8 teaspoon coarsely ground black pepper

2 tablespoons Parmigiano Reggiano -- freshly grated

(or 1/2 ounce hard cheese)

 

STIR together the oil and snipped rosemary in a small container. Cover and

set aside.

 

BREAK lasagna noodles into irregular pieces (about 2 to 3 inches long).

Bring 3 quarts salted water to boiling in a large saucepan. Cook pasta,

uncovered, for 8 to 10 minutes or till tender but still firm (al dente).

Drain and rinse pasta.

 

TOSS the cooked pasta with the oil-rosemary mixture, tomatoes, and parsley.

Season with salt and pepper. Top with grated Parmigiano-Reggiano or other

cheese. Makes 2 main-dish servings.

 

Modifications: Original recipe suggested 1 tbs oil for 2 people.

 

Source:

" BHG Lightstyle 2002-Spring "

Start to Finish Time:

" 0:15 "

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

 

Per Serving (excluding unknown items): 229 Calories; 7g Fat (26.9% calories

from fat); 8g Protein; 34g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol;

234mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat.

 

NOTES : This recipe makes use of those stray lasagna noodles taking up

space in the pantry. Purchased rosemary-flavored oil may be substituted for

oil-and-rosemary mixture. If small tomatoes aren't available, use any fresh

tomato, cut into wedges.

 

Nutr. Assoc. : 0 1286 3878 1514 0 1036 0 0 1034 0

 

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=^..^= PatH (Pat Hanneman)

online: http://home.earthlink.net/~kitpath/

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