Categories

Angel Hair Pesto Primavera

Ingredients

Yield: 8 servings

8 tablespoon Olive oil
1 bn Fresh basil
1/4 cup Pine nuts
4 Garlic cloves
Salt (to taste)
White pepper (to taste)
3 tablespoon Butter
2 Shallots; chopped
1 tablespoon Fresh basil, chopped
1 1/2 cup Broccoli (tiny florets)
1 1/2 cup Carrots, julienned
1 1/2 cup Zucchini; julienned
1 1/2 cup Snow peas
2 cup Heavy cream
32 oz Angel hair pasta cooked al dente
1/2 cup Parmesan, freshly grated

Instructions

In a food processor place the olive oil, the bunch of basil, pine nuts, and garlic. Blend the ingredients together until a paste is formed. Add the salt and white pepper, and stir them in. Set the pesto aside.

In a large skillet place the butter and heat it on medium high until it has melted. Add the shallots, the 1 tablespoon of basil, broccoli, carrots, zucchini, and snow peas. Saut‚ the vegetables for 3 to 4 minutes, or until they are cooked al dente.

Add the heavy cream and stir it in. Bring the ingredients to a boil. Add the cooked pasta and stir it in. Add the pesto to the angel hair pasta and stir it in well. Season the dish with the salt and the white pepper.

On each of 4 individual serving plates place the pasta. Sprinkle the Parmesan cheese on top.

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Lowfat Fettuccine Alfredo

Ingredients

Yield: 1 servings

1 lb Fettuccine
1/2 cup Nonfat cottage cheese
1/2 cup Evaporated skim milk
1/2 teaspoon Arrowroot or rice flour
;salt
;pepper
1 teaspoon Garlic powder,optional
1 teaspoon Onion powder,optional
2 teaspoon Parsley;minced
Grated parmesan cheese as garnish

 

Instructions

Cook fettuccine and drain. Meanwhile, combine cottage cheese, skim mild, arrowroot, salt and pepper, and garlic and onion powders if desired, in a blender. puree until smooth.

Transfer mixture to a heavy skillet or saucepan, add parsley and warm over medium-low heat for 10 minutes. Do not let sauce boil.

Remove from heat and pour over hot, drained noodles.

Sprinkle with parmesan.

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Garlic Parmesan Pasta

Ingredients

Yield: 4 servings

1/2 cup Butter Or Margarine
2 teaspoon Dried Basil; Crushed
2 teaspoon Lemon Juice
1 1/4 teaspoon Garlic Powder W/Parsley
3/4 teaspoon Seasoned Salt
8 oz Fettuccine; Cooked & Drained
1 1/2 cup Broccoli Floweretts; Cooked Tender Crisp
3 tablespoon Walnuts; Chopped
1/2 cup Parmesan Or Romano Cheese; Grated

 

 

Instructions

Melt the butter in a large skillet and add the basil, lemon juice, garlic powder and seasoned salt, blending well. Add the fettuccine, broccoli, walnuts and parmesan cheese, blending well and tossing to coat the fettuccine.

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Vegetable Saute with Miso Sauce over Linguine

Yield: 4 servings

2 tablespoon Safflower oil
2 Garlic cloves; minced
1/4 cup Sliced shittake mushrooms
1/2 cup Zucchini, sliced
1/2 cup Eggplant, sliced
1/2 cup Yellow pepper, sliced
8 Scallions; finely chopped
1/4 cup Miso
1 cup Vegetable stock
4 tablespoon Fresh chopped parsley
1 lb Cooked linguine

 

Instructions

In a large saucepan, heat oil over medium heat. Add veggies and garlic and saute for about 3 minutes. Transfer to bowl. Add miso.

Slowly add stock while stirring well. Add parsley, veggies and pasta.

Toss and serve. Add more liquid if too thick.

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SZECHUAN NOODLES

Ingredients

Yield: 4 servings

1/4 cup Sesame oil
1/2 cup Soy sauce
Ginger; grated to taste
Garlic; minced
Hot bean paste ; to taste
1/4 cup Creamy peanut butter
Pasta; hot cooked fresh hom
Scallions; garnish shaved

 

 

Instructions

Mix all ingredients and add to pasta; toss to coat, garnish and serve immediately.

Note: Only use enough sauce to coat the pasta. Store any remaining sauce in the refrigerator.

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