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ROASTED TOMATOES PASTA
Serves 4
As you eat this unique recipe the juicy, roasted tomatoes break apart into the pasta to make the sauce right on your plate.
People at the table might not even notice the extra serving of vegetables you “hid” by grating squash into the
pasta, but the flavor will make it a winner.
Ingredients
6 plum tomatoes, halved lengthwise
2 teaspoons 365 Everyday Value Extra Virgin Olive Oil
Salt and ground black
pepper to taste
1/2 cup 365 Everyday Value Grated Parmesan Cheese, divided
1/4 cup chopped basil
1/2 pound 365
Everyday Value Organic Whole Wheat Fusilli
2 zucchini or yellow squash, grated
2 tablespoons lemon juice
Method
Preheat oven to 400°F. Arrange tomatoes on a large parchment-lined sheet tray, cut-sides up. Drizzle with oil; season with
salt and pepper. Scatter 2 tablespoons Parmesan and 2 tablespoons basil evenly over top. Roast until juicy and bubbling, about
20 minutes; set aside. Meanwhile, bring a large pot of salted water to a boil. Add fusilli and cook until al dente, 10 to
12 minutes. Drain and transfer to a large bowl. Add zucchini, lemon juice, remaining 6 tablespoons Parmesan and 2 tablespoons
basil. Toss to combine. Season to taste with salt and pepper. Divide pasta onto four plates, top with tomatoes and serve.
Nutrition
Per serving (about 9oz/271g-wt.): 310 calories (60 from fat), 7g total fat, 2g saturated fat, 10mg cholesterol, 470mg sodium,
51g total carbohydrate (7g dietary fiber, 6g sugar), 13g protein
CASHEW NOODLES
Serves 4
This super recipe proves that a meal without meat can truly be nutritious and delicious. Give it a try and show the family
how broccoli can be good without cheese and that baked tofu is yummy in anyone's tummy when done right. We call for packaged
baked tofu, but you can easily bake your own.
Ingredients
1 large head organic broccoli, stemmed and cut into small florets
3/4 pound enriched egg noodles*
3 tablespoons
prepared ginger soy vinaigrette*, divided
1/4 cup roasted, unsalted cashews
1 8-ounce package Thai or Teriyaki baked
tofu, cut into 1-inch cubes
Method
Bring a large pot of salted water to a boil, add broccoli and cook until al dente, 3 to 4 minutes. Using a slotted spoon,
transfer broccoli to a large plate; set aside. Return water to a boil; add noodles and cook until al dente, 7 to 8 minutes;
drain well. Meanwhile, put vinaigrette, cashews and 1/2 cup water into a blender and purée until smooth. Return hot noodles
to pot along with cashew mixture, broccoli and tofu and cook over medium heat, tossing gently, until heated through, 1 to
2 minutes more; transfer to bowls and serve.
Nutrition
Per serving (about 7oz/199g-wt.): 480 calories (120 from fat), 13g total fat, 2.5g saturated fat, 85mg cholesterol, 600mg
sodium, 67g total carbohydrate (5g dietary fiber, 4g sugar), 24g protein
CURRY BROWN RICE
Ingredients
- 1 tablespoon(s) butter
- 1 cup(s) brown basmati or brown
jasmine rice
- 4 1/4 cup(s) water
- 1 cup(s) brown lentils
- 4 clove(s) garlic, peeled
- 1 stick(s) cinnamon
- 4 slice(s) (1/8-inch-thick) peeled
fresh ginger
- 1 teaspoon(s) red curry paste
(see Note) or 1 tablespoon curry powder
- 1/2 teaspoon(s) salt
- 4 scallions, trimmed and sliced
- Place rack in lower third of oven; preheat to 350 degrees.
- Melt butter over medium-high heat in a large ovenproof Dutch oven; add rice and cook,
stirring, until lightly toasted, about 1 1/2 minutes. (If using curry powder, add it now and cook, stirring, until fragrant,
about 15 seconds.) Add water. Stir in lentils, garlic cloves, cinnamon stick, ginger, curry paste, if using, and salt; bring
to a boil, stirring to dissolve the curry paste.
- Cover the pot tightly with a lid or foil. Transfer to the oven and bake until the rice
and lentils are tender and all the water is absorbed, 50 to 55 minutes. Fluff with a fork, removing the cinnamon stick and
ginger slices. Serve garnished with scallions.
This quick-off-the-grill "fireworks" dish bursts with color and flavor. A gas grill makes it a snap
to prepare, though the asparagus, squash, red peppers and eggplant can be easily sautéed as well. Or, pick up grilled vegetables
from our Prepared Foods department and simply reheat before adding to the cheese tortellini, Kalamata olives, baby spinach
and goat cheese.
Ingredients
2 (9-ounce) packages cheese tortellini
6 tablespoons olive oil
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
4 large basil leaves, chopped
1 garlic clove, finely chopped
Salt and pepper to
taste
6 asparagus spears, tough ends trimmed off
3 yellow squash, cut lengthwise into 1/2-inch thick slices
2
red bell peppers, left whole
1 medium eggplant, cut lengthwise into 1/2-inch thick slices
1 cup baby spinach
3/4
cup crumbled goat cheese
3/4 cup pitted black olives, such as Kalamata
Method
Cook tortellini according to directions on package, then drain and set aside. Meanwhile, whisk together
1/4 cup of the oil, vinegar, mustard, basil, garlic, and salt and pepper to make a vinaigrette. Set aside.
Preheat the
grill to medium heat. Place asparagus on skewers (to make them easier to flip on the grill). Brush asparagus, squash, red
peppers and eggplant with remaining 2 tablespoons oil and grill 3 to 5 minutes on each side, or until tender. (Pepper should
be slightly charred when done.) Chop squash, eggplant and asparagus and transfer to a plate. Remove and discard charred skin
and seeds from pepper, then chop and transfer to plate with other vegetables.
Toss pasta with grilled vegetables,
spinach, goat cheese, olives, and vinaigrette and serve.
Nutrition
Per serving (about 14oz/393g-wt.): 420 calories (210 from fat), 23g total fat, 6g saturated fat, 20mg
cholesterol, 730mg sodium, 41g total carbohydrate (9g dietary fiber, 7g sugar), 14g protein
| Great Summer Salad |
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| photo by: Vimala |
THE EASIEST WHOLE GRAIN TO PREPARE IS
LONG OR SHORT GRAIN ORGANIC BROWN RICE
I always put the amount of brown rice in my favorite rice cooking pot and cover the rice with water up to my first knuckle
on my index finger...a midwife friend of mine taught me that. Turn the heat on high, bring the rice to a boil with the
top off, then turn the rice down to low heat, put the top on and let cook on low for about 40 minutes. This is a whole
grain and filled with bran and fiber and has that nutty flavor. IT'S MY VERY FAVORITE.
The 3 Fs of Pasta
Since dried varieties aren't the only pasta available these days, we thought you should know more about your mouth-watering
choices — Fresh, Frozen and Fast:
- Fresh: If considering purchasing refrigerated fresh noodle pasta, such as fettuccine, know that there's
little difference in flavor, nutrition and texture between high quality fresh pasta and high quality dried pasta, though fresh
pasta does cook faster.
- Frozen: Because of their fillings, stuffed pastas like ravioli or tortellini can't be kept on the shelf
like spaghetti or penne. Look for them in refrigerated or freezer cases where you can find high quality examples that taste
just like homemade.
- Fast: Instant noodles—like packaged ramen noodles—are pastas that have been previously cooked,
then dehydrated.
Capellini with Roasted Vegetables
Serves 4
Serve this vegetarian pasta dish, made with roasted fennel, tomatoes and onions, as a satisfying main course, with a green
salad and pieces of crusty bread on the side.
Ingredients
8 ounces capellini pasta
1 (8-ounce) bag cippolini onions, peeled, diced
10 whole garlic cloves, peeled, split
in half
Freshly ground black pepper to taste
2 teaspoons extra virgin olive oil
1 large fennel bulb
3 large
roma tomatoes, cut in 1/2 inch pieces
1/4 teaspoon dry whole oregano
Pinch crushed red chili flakes
1 cup red
wine
1 tablespoon balsamic vinegar
1/2 teaspoon arrowroot
4 teaspoons romano cheese (optional)
Method
Preheat oven to 375°F. Place onions, garlic, and pepper in a glass baking dish, toss with olive oil. Bake 15 minutes, stir,
bake 15 minutes more. Stir in fennel, tomatoes, oregano, chili; bake 15 minutes. Add wine, vinegar, and arrowroot; bake 25
minutes. Prepare pasta according to package instructions. Serve vegetables and sauce over pasta; sprinkle with cheese.
Nutrition
Per serving (about 10oz/294g-wt.): 350 calories (35 from fat), 4g total fat, 1g saturated fat, 11g protein, 59g total carbohydrate
(5g dietary fiber, 7g sugar), 0mg cholesterol, 80mg sodium
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Lemony Angel Hair with Crème Fraîche, Parmesan and Artichoke Hearts
Simple to prepare, yet simply divine. Delicate angel hair pasta is tossed with watercress. artichoke hearts, Parmesan,
crème fraîche and lemon juice. This lovely dish proves that combining the best quality ingredients makes incredible meals
a snap. A chilled buttery Chardonnay provides a fabulous contrast to the pasta's underlying tart lemon flavor.
Serves 4
- 1 tablespoon sea salt
- 10 ounces (dry) angel hair pasta
- 1 bunch watercress (or other tender green like spinach or arugula)
- 3/4 cup Parmesan cheese, grated
- 1 1/2 cups artichoke hearts, cut into 1-inch pieces
- 2 tablespoons lemon juice
- 1/2 cup crème fraîche
- sea salt, to taste
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Fill large pot with water and bring to boil. Add one tablespoon salt, then add pasta and cook according to package directions.
Separate the watercress leaves from their stems and combine leaves with the Parmesan and artichokes hearts and set aside.
Drain pasta after it cooks, reserving 2 tablespoons of pasta water. Quickly return drained pasta to warm pot and stir in
lemon juice and the reserved pasta water.
Mix pasta with crème fraîche then add watercress mixture. Salt to taste and serve warm.
Nutrition Info
Per serving (7.15 oz-wt.): 380 calories (110 from fat), 12g total fat, 6g saturated fat, 18g protein, 54g total carbohydrate
(8g dietary fiber, 3g sugar), 30mg cholesterol, 640mg sodium
This is just the basic idea of PASTA. Actually I take that basic pasta and add many different things to it for different
meals. Instead of the Artichokes | you can add SPINACH, or PESTO,
or FRIED TOFU, or all of that combined. Any veggie sauteed will do, with garlic, olive oil and a lemon juice....black
olives too.
EAT SLOWLY AND ENJOY CHEWING YOUR FOODS.
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