pasta: caesar salad pasta veg

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* Exported from MasterCook *

 

Caesar Salad Pasta Vegetarian

 

Recipe By :Kathleen DeVanna Fish, Great Vegetarian Cookbook

Serving Size : 6 Preparation Time :0:15

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

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

1 cup olive oil

1/4 cup garlic -- finely minced

12 cups romaine lettuce or escarole -- cut into 1/2 " strips

2 cups toasted bread crumbs

4 tablespoons grated lemon zest

1/2 cup Parmesan cheese -- plus

1/4 cup Parmesan cheese -- divided use

2 teaspoons black pepper

1 pound spaghetti -- cooked, drained

 

In a large saute pan, warm the olive oil and garlic over low heat for 2 minutes.

Add the lettuce and saute over low heat, turning often until partly wilted,

about 3 minutes. Add half the bread crumbs, the lemon zest and 1/2 cup grated

parmesan. Stir for another minute. Add the pasta, the pepper and toss well.

 

Place in a large serving bowl and top with remaining Parmesan cheese and bread

crumbs.

 

 

 

Source:

" Joyce Goldstein, Square One Restaurant, San Francisco "

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Per Serving (excluding unknown items): 815 Calories; 42g Fat (46.6% calories

from fat); 21g Protein; 89g Carbohydrate; 5g Dietary Fiber; 8mg Cholesterol;

512mg Sodium. Exchanges: 5 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0

Fruit; 8 Fat.

 

NOTES : In Italy, simple pasta with field greens and garlic is very popular, but

not typical in America. However, people usually love Caesar salad and love it as

a pasta too. Halve or quarter this recipes for a great small meal.

 

Nutr. Assoc. : 0 0 1280 3166 0 0 0 0 0

 

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=^..^= PatH (Pat Hanneman)

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