Vegetarian Planet 4

[Guest guest]

This is the last of the recipes that I scanned from Vegetarian Planet.

 

And, by the way, Vegetarian Grill, which is the book of the week soon,

looks great. I borrowed it from the library but plan to buy my own copy.

My husband has spent some time looking at it too and saw a lot of recipes

that he wants me to make.

 

 

* Exported from MasterCook *

 

Ziti With Acorn Squash And Roasted Garlic

 

Recipe By :Vegetarian Planet, by Didi Emmons, page 301

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables Vegetarian Planet

 

 

Amount Measure Ingredient -- Preparation Method

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

1 acorn squash

6 tablespoons olive oil

15 large garlic cloves -- peeled

1 pound dried ziti tubes -- (or penne)

1/3 cup white wine

1/2 teaspoon salt -- or more to taste

Fresh-ground black pepper -- to taste

2/3 cup grated Parmesan cheese

plus more for garnish

1/4 cup chopped walnuts -- lightly toasted

 

Serves 4

 

This dish is simple, inexpensive, and delicious from the first bite to the

last. But the best thing about it is that both humans and cats love it.

At least, my cat loves it. I was eating it one night when Henry, my cat,

poked his cute little nose into my plate of ziti. So of course I got him

his own plate and spooned him out a good amount. Henry ate those ziti

tubes with wild abandon, and finished his plate in seconds. I must admit

that Henry weighs seventeen pounds and loves to eat, but this was unusual.

So try this dish out on your cat, or your dog. It may be something your

whole household can enjoy.

 

1. Preheat the oven to 375 F. Cut the acorn squash in half, remove the

seeds, and place the halves on a baking sheet, cut side down. Bake the

squash for 1 hour or until the flesh is soft. Let the squash cool, then

spoon out the flesh from the shells, and chop it fine.

 

2. About 1/2 hour after the squash has begun baking, roast the garlic:

Toss together the oil and the garlic, and place them in an oven-proof dish.

Bake the garlic, uncovered, alongside the squash for 30 minutes or until

the garlic is lightly golden.

 

3. Bring a large pot of salted water to a boil, and cook the ziti until it

is just tender. Drain it, reserving 3/4 cup of the drained pasta water.

 

4. While the pasta cooks, spoon the roasted garlic with its oil into a

large skillet. Add the wine and the reserved pasta water, and bring the

mixture to a boil. Let it boil for about 2 minutes. Add the chopped

squash flesh, and boil the sauce 3 minutes more. Take the skillet off the

heat.

 

5. Add the ziti to the sauce, and stir well. Add the salt, pepper, and

Parmesan cheese, and toss. Divide the pasta among plates, sprinkle the

walnuts over, and serve along with the additional Parmesan.

 

Converted by MC_Buster.

 

 

 

 

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

 

Per serving: 360 Calories (kcal); 29g Total Fat; (71% calories from fat);

9g Protein; 17g Carbohydrate; 10mg Cholesterol; 521mg Sodium

Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 5

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 -9180 0 0 0 0 0 0

 

 

 

 

schuller