Pasta




TOMATO AND PEPPER ZITI

INGRIDIENTS
8 oz. ziti
1 tsp. olive oi
l 2 cloves garlic, chopped
2 c. julienned, red, green and yellow bell peppers
1 c. chopped tomatoes
1 tsp. dried basil
1/8 tsp. ground black pepper
1/2 c. skim-milk ricotta cheese
1 c. shredded part-skim mozzarella cheese
1 tbsp. grated Parmesan cheese

1. Cook pasta according to package directions. Drain and set aside.

2. Meanwhile, in a medium to large saute pan, heat oil over med. heat. Add garlic and saute for 1 min. Add peppers and saute 2 min. Add tomatoes and saute for 2 more min. Stir in basil, ground pepper, ricotta and mozzarella cheeses. Spoon over cooked pasta and sprinkle with Parmesan.
Serves 4.

Calories 363 Fat (g.) 9.8 = % calories from fat 24% Saturated fat (g.) 5 Cholesterol (mg.) 26.7 Fiber (g.) 1.2 Protein (g.) 19.1 Carbohydrates (g.) 49.5 Sodium (mg.) 208



SEMOLINA-PASTA


Pasta recipe for hand-cranked pasta machine, or heand cut.
This recipe is so very simple, you would want to make it often, and fresh pasta is to DIE for.

INGRIDIENTS
2 1/2 C Semolina flour
4 eggs or for FAT FREE (1 container EggBeater, equivalent to 4 eggs)
For a change a pace, optional ingridients.
1 ts garlic pouder,(to lower our calesterol level)
1 ts cayen pouder if you want to spice it up

Mix/Kneed most of the flower and eggs, adding more flour as needed
Rub my hands with olive oil and roll the ball of dough with hands
then place the ball of dough in a plastic baggie for 1 hour before rolling
dough in the pasta machine.
Or keep rolling dough, going from side to side,
wen dough is the tickness you want (1eight inch) and cut the dough to your liking,
square for Tortelline, flat for Tagliatelle, Fettucine or just egg nudles for casserols.



Ziti with Cannelli Sauce


INGRIDIENTS
1/4 cup vegetable broth
1 large onion, chopped
3 cloves garlic, minced
6 fresh ripe plum tomatoes, peeled and chopped
one 1-pound bag cut-leaf frozen spinach or 4 cups fresh spinach loosely packed
one 20-ounce can Italian cannellini (white beans), drained and rinsed
2 tablespoons tomato paste
1/2 cup water
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon freshly ground black pepper salt to taste
one 1-pound package ziti, cooked according to directions
grated fatfree Parmesan cheese (optional)

Heat vegetable broth in a large skillet, and saute the onion and garlic
until they are sizzling. Add the chopped tomatoes and cook, uncovered,
until the tomatoes soften, 5 minutes.

Add the spinach, beans, tomato paste, and water; simmer uncovered until
the spinach is cooked, 5 minutes. Add the pepper flakes.
Taste to correct the seasoning.

Toss the ziti with half the sauce, put it in a serving dish, and spoon the
remaining sauce on top. Pass grated cheese at the table.
Makes 6 servings: Planty of left overs for a couple (heat & serve) side dishes for during the week!

Superfoods: 300 Recipes for Food That Heal Body and Mind
by Dolores Riccio.



Pasta Primavera


INGRIDIENTS
1/2 to 2/3 lb pasta (I like fusili--the spirals)
1 onion
1/2 lb mushrooms
4 or 5 cloves garlic
some dry sherry
1 tin SKIM evaporated milk (less than 3 g fat per tin)
1 red pepper
1 green pepper
1 tsp salt
black pepper

Chop the onion, garlic, and mushroom. Saute over high heat in enouch
sherry to keep it wet for about 10 minutes. Put the pasta water on to boil.

Reduce the heat under the veggies and add the tin of milk.
Put the pasta in the boiling water. Simmer the sauce over low heat while the pasta cooks.
Chop up the red and green peppers and add them to the simmering sauce.
Add salt & black pepper to taste. Let simmer for about 5 minutes, which should be enough time to cook the pasta.

Drain the pasta, pour the sauce over the pasta, and serve. Sprinkle
with a bit of parmisan cheese or nutritional yeast, and more black pepper, to taste.

Variations: obviously, vary the vegitable content.
Sun dried tomatoes are one of my favourite candidates.



Pasta with Mushroom Sauce


INGRIDIENTS
1 lb gram pasta
8 oz sour creme
4 oz cashew nuts
1 lb mushrooms
1 cup red wine
1 big onion
pepper and salt

Cook the pasta as usual.
Cut the onion and fry a few minutes. Cut the mushrooms and fry together with the onion.
crunch the cashew nuts and add together with the wine and creme fraīche or sour creme.
If necessary, add some pepper and salt.
Serve the pasta with sauce in a bowl or on a plate.



Penne alla' Scogliera


INGRIDIENTS
1 tbs olive oil
1 tbs butter
1 small onion
1/4 tsp parsley
1/4 tsp. oregano
1/4 tsp. basil
28 oz can whole peeled tomatoes
1 cup whipping cream
1/4 cup vodka
1 pound La Molisana Penne Ziti Rigate
1/2 - 3/4 lbs of cleaned cooked shrimp

In a 3-4 qt. saucepan add olive oil and butter.
Dice onion and heat in oil and butter mixture until transparent.
Add the parsley, oregano and basil - season to taste.

Take the can of tomatoes, clean out seeds and remove most of the juice.
Cut tomatoes into small chunks. Add the tomatoes to the onion mixture and cook for 5 - 10 minutes.

Add one cup of cream and continue stirring.
Bring mixture to a boil and add 1/4 cup of vodka; continue simmering for 10-15 mintues until all alchohol from vodka has evaporated.
Shut burner off and add shrimp.

Cook pasta for 9-10 minutes (until al dente slightly firm).
Drain pasta and add sauce with shrimp - enjoy- it is out of this world!!!





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