Penne with Creamy Walnut Sauce - xp

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* Exported from MasterCook *

 

Penne with Creamy Walnut Sauce

 

Recipe By :Moosewood Restaurant Low-Fat Favorites, pg. 213

Serving Size : 6 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

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

1/2 cup toasted walnuts -- coarsely chopped

10 ounces fresh spinach

2 cups low-fat cottage cheese

1 clove garlic -- minced or pressed

1/4 cup grated Parmesan cheese

1/4 cup loosely packed chopped fresh basil

1/2 teaspoon salt -- or more to taste

ground black pepper to taste

1 pounds penne -- (1 to 1 1/2 lbs.)

1 head broccoli

grated Parmesan cheese (optional)

 

To toast walnuts, place them in a single layer on an unoiled baking tray in a

conventional or toaster oven at 350 degrees for about 5 minutes, until fragrant

and golden brown.

 

Bring a large covered pot of water to a rapid boil.

 

While the water heats, wash the spinach and transfer it to a separate large pot.

The water clinging to the leaves should provide enough moisture to steam it.

Cover and cook the spinach on medium-high heat for about 4

minutes, until wilted but still bright green. Drain.

 

In a food processor or blender, combine the spinach, walnuts, cottage cheese,

garlic, Parmesan, basil, and salt and puree until smooth, working in batches if

necessary. Add pepper to taste and set aside.

 

When the water boils, stir in the pasta, cover, and return to a boil. Then

uncover the pot and cook until the pasta is al dente, about 7 minutes. While the

pasta cooks, cut the broccoli into spears, blanch it in boiling water to cover

until just tender, about 5 minutes, and set it aside.

 

Drain the pasta and serve immediately in individual warmed bowls, topped with

spinach-walnut sauce and several steamed broccoli spears. Sprinkle with grated

Parmesan cheese, if you wish. Serves 6.

 

Total time: 20 minutes.

 

Note: I found this recipe in several places on the net (mostly with no credit to

Moosewood). I found one reviewer who wrote that they left out the broccoli, and

used ricotta cheese instead of cottage cheese and it was easy and wonderful and

had a very nice sauce.

 

Per 14-oz serving: 470 calories, 28. g protein, 10.3g fat, 67.4g carbohydrates,

2.6g saturated fatty acids, 4.4g polyunsaturated fatty acids, 2.3 g

monounsaturated fatty acids, 11mg cholesterol, 660 mg sodium, 6.1g total dietary

fiber

 

While we worked on this cookbook, we were blessed with a battalion of eager

volunteer recipe tasters. This particular recipe was an immediate hit with

everyone who tried it. It has all of the attributes of a winning recipe--it's

quick, simple, creamy, and delicious.

 

MC edited by Brenda Adams

 

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NOTES : Serve with sliced tomatoes with balsamic vinegar and/or Broiled Zucchini

with Herbs (pg. 333).