Guest guest Posted June 10, 1999 Report Share Posted June 10, 1999 * Exported from MasterCook * Pasta w/Fresh Tomatoes & Basil Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tomatoes -- seeded & chopped 2 cloves garlic -- minced 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh basil 2 tablespoons lemon juice 1/2 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 olive oil 8 ounces angel hair pasta -- cooked 1/4 cup shredded Parmesan cheese Saute first 8 ingredients in hot oil in a large skillet over low heat, stirring constantly, 1 minute or until thoroughly heated. Spoon over hot cooked pasta; sprinkle with Parmesan cheese. - - - - - - - - - - - - - - - - - - - Per serving: 377 Calories (kcal); 16g Total Fat; (38% calories from fat); 10g Protein; 49g Carbohydrate; 4mg Cholesterol; 365mg Sodium Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pasta w/Garlic & Tomato Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound fettucine 1/3 cup olive oil 2 pounds ripe tomatoes -- peeled & diced salt to taste 4 cloves garlic -- minced 1/4 cup fresh basil -- chopped 1/4 cup Parmesan cheese -- grated In a bowl, mix tomatoes, garlic, salt, remaining olive oil, and basil. Let stand for up to 1 to 2 hours. Cook pasta per package directions. Drain and toss gently with 1 tablespoon of the olive oil. Place fettuccine on a large platter. Toss with tomato mixture and sprinkle with grated Parmesan cheese. - - - - - - - - - - - - - - - - - - - Per serving: 652 Calories (kcal); 22g Total Fat; (30% calories from fat); 19g Protein; 96g Carbohydrate; 4mg Cholesterol; 120mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Pasta w/Raw Tomato Sauce & Smoked Mozzarella & Basil Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound pasta of your choice 1/4 cup olive oil 2 medium clove garlic -- minced 8 large basil leaves -- chopped 1 teaspoon salt 1/2 teaspoon freshly ground pepper 6 ounces smoked mozzarella cheese -- shredded Cook pasta according to package directions. Core and cut the tomatoes into 1/2-inch cubes. Place the tomatoes in a bowl large enough to hold the cooked pasta. Add the oil, garlic, basil, salt, and pepper and mix gently. Toss the shredded cheese into the bowl with the tomato mixture. Mix well and adjust seasonings to taste. While preparing the sauce, cook and drain the pasta. Immediately transfer the hot pasta to the bowl with the sauce. Mix well until cheese starts to melt, about 30 seconds. Transfer portions to pasta bowls and serve immediately. - - - - - - - - - - - - - - - - - - - Per serving: 82 Calories (kcal); 9g Total Fat; (97% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 356mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : This is very similar to the " Tony's Summer Pasta " recipe I've posted before. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Penne Rigate w/Portobello Mushrooms & Fresh Tomatoes Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Pasta Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 fresh plum tomatoes, peeled, cored, seeded -- and chopped 1/2 cup olive oil 1 pound portobello mushrooms, stems cut away and -- caps thinly sliced 1 tablespoon kosher salt + extra for seasoning freshly ground black pepper 3 cloves garlic -- minced 1/2 pound dry penne rigate 1/4 cup chopped fresh parsley Peel, core, seed & chop tomatoes. Heat oil in a large skillet over medium heat. Add the mushrooms; season with salt & pepper to taste. Cook, stirring,until the mushrooms are tender, about 7-10 minutes. Add garlic and tomatoes, cook, stirring, about 5 minutes longer. Turn off heat; set aside. Meanwhile, bring a large pot of wafer to a rolling boil over high heat. Add the tablespoon of kosher salt and the penne pasta. Cook, stirring occasionally, until the pasta is tender but firm, al dente, about 8-10 minutes. Drain; transfer to a large preheated serving bowl. Add the mushroom and tomato sauce mixture and parsley and toss well. Serve immediately -- top with Parmesan cheese if desired. - - - - - - - - - - - - - - - - - - - Per serving: 243 Calories (kcal); 27g Total Fat; (98% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates NOTES : Slice mushrooms as thinly as possible. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rigatoni w/Tomatoes & Basil Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Pasta Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups dried Rigatoni 2 cloves garlic -- minced 1 large ripe tomato,peeled, seeded -- finely chopped 1/4 cup fresh basil -- thinly slivered 1/4 cup fresh flat leaf parsley -- chopped 1/2 teaspoon dried oregano 1/2 teaspoon red pepper flakes 1 tablespoon olive oil 1 tablespoon lemon juice 2 teaspoons balsamic vinegar freshly ground black pepper Cook pasta according to package directions. Drain and keep hot. Combine garlic, tomato, basil, parsley, oregano, pepper flakes, oil, lemon juice, vinegar, and pepper in a large serving bowl. Add hot pasta and mix well. Serve hot or at room temperature. Just before serving, correct seasoning, adding salt, pepper, or lemon juice to taste. Garnish with basil leaves, if desired. - - - - - - - - - - - - - - - - - - - Per serving: 35 Calories (kcal); 3g Total Fat; (84% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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