Guest guest Posted August 2, 1999 Report Share Posted August 2, 1999 Pat: How about one of these * Exported from MasterCook * Creamy Herb Pasta Sauce Recipe By :the California Culinary Academy Serving Size : 4 Preparation Time :0:25 Categories : Make-Ahead Dishes Pasta & Pasta Sauces Sauces & Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups half-and-half 1/2 cup butter or margarine -- cut into 8 chunks 2/3 cup Parmesan, Asiago or Romano cheese -- freshly grated 3/4 cup fresh herbs -- chopped salt and freshly ground pepper -- to taste Note: Fresh herbs can be any combination of parsley, chives, basil, mint and oregano. 1. Combine half-and-half and butter in a saucepan. Boil gently about 20 minutes, until mixture has reduced to 1-1/2 to 1-2/3 cups. 2. Remove pan from heat; whisk in cheese and herbs. Use immediately or cool to room temperature and refrigerate or freeze (see Timesaver Tip). 3. To serve: Cook 1-1/4 to 1-1/3 pounds fresh or fresh-frozen fettucine, or 12 ounces dried, following package directions. Drain. Toss with sauce. Makes 2 cups (4 main dish or 6 appetizer servings). * Timesaver Tip: Sauce can be made up to 6 hours ahead, covered and refrigerated, or it can be frozen. To freeze, spoon into a freezer container, cover, label, and freeze at 0 degrees F up to 2 months. To serve, defrost sauce 15 to 20 minutes in microwave oven on Defrost setting, stirring several times, or thaw in refrigerator 8 to 24 hours. Gently warm sauce in a saucepan or microwave oven on 50% power until warmed through, about 3 minutes, whisking frequently and vigorously to bring it to a creamy consistency. - - - - - - - - - - - - - - - - - - - Per serving: 433 Calories (kcal); 41g Total Fat; (83% calories from fat); 10g Protein; 8g Carbohydrate; 117mg Cholesterol; 549mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates NOTES : This sauce is good with fettucine; see step 3 for instructions on cooking the pasta. Nutr. Assoc. : 704 0 1034 0 0 * Exported from MasterCook * Eggplant-Mushroom Sauce Recipe By :the California Culinary Academy Serving Size : 5 Preparation Time :0:35 Categories : Low Cholesterol Make-Ahead Dishes Pasta & Pasta Sauces Sauces & Dressings Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tablespoons olive oil 1 large onion -- chopped 3 cloves garlic -- minced 28 ounces canned tomatoes -- undrained 1/4 cup dry red or white wine or vermouth 1 1/2 pounds eggplant, unpeeled -- cut into 3/4 " cubes 2 cups sliced mushrooms 2 teaspoons fresh basil -- finely chopped 2 teaspoons fresh oregano -- finely chopped 1/2 teaspoon sugar salt and freshly ground pepper -- to taste 1. In a wide-bottomed pan or skillet with high sides over medium-high heat, heat oil. Add onion and garlic; saute about 2 minutes. 2. Break tomatoes into bits. Add to pan with their juice, wine, eggplant, mushrooms, herbs, and sugar. 3. Cover pan and simmer 5 minutes. Remove cover and cook over medium heat until sauce reduces and thickens, 10 to 15 minutes. 4. Season to taste with salt and pepper. Cool to room temperature and refrigerate or freeze (see Timesaver Tip). 5. To serve: Cook 12 ounces dried spaghetti, following package directions. Drain. Serve sauce over pasta. Serve with a generous amount of freshly grated Parmesan cheese. Make 5 to 6 cups (5 to 6 servings). * Timesaver Tip: Sauce can be made up to 2 days ahead, covered, and refrigerated, or it can be frozen. To freeze, spoon into freezer container, cover, label, and freeze at 0 degrees F up to 4 months. To serve, defrost sauce 20 to 30 minutes in microwave oven on Defrost setting, stirring several times, or thaw in refrigerator 8 to 24 hours. Gently warm sauce in saucepan or in microwave oven on 50% power, 3 to 5 minutes, stirring several times. - - - - - - - - - - - - - - - - - - - Per serving: 123 Calories (kcal); 5g Total Fat; (32% calories from fat); 4g Protein; 18g Carbohydrate; 0mg Cholesterol; 248mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : This sauce actually tastes best when made ahead. Serve it with spaghetti; see step 5 for instructions on cooking the pasta. Nutr. Assoc. : 0 0 0 0 3177 3234 0 0 0 0 0 * Exported from MasterCook * Farfalle With Wild Mushroom Sauce Recipe By :Cooking Light, December 1998 Serving Size : 1 Preparation Time :0:00 Categories : Pasta & Pasta Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 1 cup diced onion 6 cups sliced cremini mushrooms -- (about 1/2 pound) 4 cups thinly sliced shitake mushroom caps -- (about 1/2 pound) 1 cup sliced oyster mushroom caps -- (about 3 1/2 ounces) 1/2 teaspoon dried thyme 1/4 teaspoon salt 1/8 teaspoon black pepper 3/4 cup vegetable broth 1/4 cup dry vermouth or white wine 2 1/2 teaspoons bottled minced garlic 4 cups hot cooked farfalle -- (about 8 ounces -- uncooked bow tie -- pasta) 1/2 cup finely shredded fresh parmesan cheese -- (2 ounces) 4 teaspoons chopped fresh chives 1. Heat oil in a large non-stick skillet over medium heat. Add onion; saute 5 minutes. Add mushrooms, thyme, salt, and pepper; saute 5 minutes. Stir in broth, vermouth, and garlic; reduce heat to medium~low, and cook 5 minutes. 2. Combine the mushroom mixture and the pasta in a large bowl, and toss well. Sprinkle each serving with cheese and chopped chives. Yield: 4 servings (serving size: 2 cups pasta, 2 tablespoons cheese, and 1 teaspoon chives.) CALORIES 425 (19% from fat); FAT 9g (sat 3.1g, mono 3.7g, poly 1.2g); PROTEIN 19.4g; CARB 68g; FIBER 5.1g; CHOL 10mg; IRON 5.6mg; SODIUM 479mg; CALC 211mg Converted by MC_Buster. KES 1/1/99 - - - - - - - - - - - - - - - - - - - Per serving: 324 Calories (kcal); 17g Total Fat; (45% calories from fat); 7g Protein; 38g Carbohydrate; 2mg Cholesterol; 1760mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fettuccine With Spicy Tomato-Cream Sauce LHJ Recipe By :LHJ ONLINE http://www.lhj.com Serving Size : 2 Preparation Time :0:25 Categories : Pasta & Pasta Sauces Sauces & Seasonings Side Dishes Tomatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon butter or margarine 1/4 cup minced onion 1/8 teaspoon red pepper flakes 1 can whole tomatoes -- (14 oz.) 1/4 teaspoon salt 1/3 cup heavy or whipping cream 1 package fresh fettuccine noodles -- (9 oz.) 1/4 cup julienned fresh basil leaves Freshly grated Parmesan cheese If Mom's spaghetti was your childhood favorite, this pasta with creamy tomato sauce will suit your grown-up tastes. 1. Melt butter in large skillet over medium-low heat. Add onion and red pepper flakes; cook until softened, 5 minutes. Add tomatoes and salt; cook over high heat, crushing tomatoes with spoon, until almost all the liquid has evaporated, 8 to 10 minutes. Stir in cream and bring to boil; boil 1 minute. 2. Meanwhile, cook fettuccine according to package directions; drain. Toss with sauce and basil in large serving bowl. Serve with Parmesan. Makes 2 servings. Prep time: 10 minutes Cooking time: 15 minutes Degree of difficulty: easy Low-fat PER SERVING: Calories 610, Total Fat 24 g, Saturated Fat 13 g, Cholesterol 219 mg, Sodium 703 mg, Carbohydrates 82 g, Protein 19 g DAILY GOAL Calories 2,000 (F), 2,500 (M) Total Fat 60 g or less (F), 70 g or less (M) Saturated Fat 20 g or less (F), 23 g or less (M) Cholesterol 300 mg or less Sodium 2,400 mg or less Carbohydrates 250 g or more Protein 55 g to 90 g LHJ ONLINE http://www.lhj.com © Copyright 1998, Meredith Corporation, . MC formatting by bobbi744 ICQ# 12099532 - - - - - - - - - - - - - - - - - - - Per serving: 71 Calories (kcal); 6g Total Fat; (71% calories from fat); 1g Protein; 5g Carbohydrate; 16mg Cholesterol; 331mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fettuccine with Zucchini Sauce Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Main Dishes Pasta & Pasta Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces pasta 1/2 teaspoon olive oil 2 cloves garlic -- minced 3/4 pound zucchini -- grated 2 ounces grated reduced fat cheddar cheese 1/8 teaspoon salt 1/8 teaspoon pepper 2 tablespoons non fat plain yogurt Put water on to boil for the pasta, meanwhile mince the garlic and grate the zucchini and cheese. Put the pasta on to cook. Heat oil in a large non stick pan. Add the garlic and cook lightly, without browning. Add the zucchini and saute briefly--we don't want any mushy squash! Add the cooked noodles, salt and pepper to the zucchini. Cook a few seconds longer to allow their flavors to mingle. Remove from heat and add yogurt. Stir to coat, top with grated cheddar and serve immediately. | - - - - - - - - - - - - - - - - - - - Per serving: 706 Calories (kcal); 5g Total Fat; (6% calories from fat); 26g Protein; 139g Carbohydrate; 0mg Cholesterol; 289mg Sodium Food Exchanges: 8 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : NOTES: Serves 2 Nutr. Assoc. : 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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