McDOUGALL and PASTA DAY

[Guest guest]

Two McDougall recipes for past day:

 

Pasta Jumble

Pasta Primavera

 

* Exported from MasterCook *

 

Pasta Jumble

 

Recipe By : McDougall Program for Women, page 305

Serving Size : 6 Preparation Time :0:00

Categories : Pasta, Couscous, Etc. Vegetables

Mcdougall Program For Women

 

Amount Measure Ingredient -- Preparation Method

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1/4 cup vegetable broth

1 onion -- chopped

1/2 teaspoon minced fresh garlic

1 teaspoon dried basil

1 teaspoon dried oregano

1/8 teaspoon crushed red pepper

14 1/2 ounces canned chopped tomatoes

14 1/2 ounces canned pasta-style tomatoes

2 cups uncooked medium-shaped pasta

15 ounces canned black beans -- drained and rinsed

4 1/2 ounces jarred sliced mushrooms -- drained and rinsed

14 ounces canned water-packed artichokes

drained and cut into quarters

1/2 cup soy parmesan cheese -- (optional)

freshly ground black pepper

 

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Servings: 6 to 8

 

Put a large pot of water on to boil. Place the broth, onion, and garlic in

a medium sauce pot. Cook, stirring frequently, for about 5 minutes. Add

the basil, oregano, red pepper, and both kinds of tomatoes. Bring to a

boil, cover, reduce the heat, and cook for 8 minutes.

 

Drop the pasta in the boiling water and cook until tender, 5 to 8 minutes.

Drain. Add the beans and mushrooms to the tomato sauce and cook an

additional 5 minutes, stirring occasionally Add the artichokes and cook for

2 minutes. Remove from the heat.

 

Place the pasta in a large bowl. Pour the tomato mixture over the pasta

and mix well. Sprinkle with the parmesan cheese, if desired, and season to

taste with black pepper. Toss again to mix and serve at once.

 

Hint: You can use a 26- to 28-ounce jar of fat-free pasta sauce in place of

the tomatoes. Eliminate the seasoning or reduce it by half Reduce the

cooking time for the tomatoes to 5 minutes. The total cooking time is only

15 minutes.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Pasta Primavera

 

Recipe By : McDougall Program for Women, page 306

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Mcdougall Program For Women

Pasta, Couscous, Etc. Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

12 ounces penne pasta

1/2 cup vegetable broth

1 sweet onion

cut in half lengthwise

then thinly sliced

1/2 teaspoon minced fresh garlic

1/4 cup slivered fresh basil leaves

1 1/2 cups sliced fresh mushrooms

1 cup thinly sliced red bell pepper

1 cup thinly sliced green bell pepper

1 cup snow pea pods -- cut in half

1 cup asparagus

sliced into 1-inch pieces

2 cups plum tomatoes

cut into large chunks

freshly ground black pepper -- to taste

soy parmesan cheese -- (optional)

 

Preparation Time: 20 minutes

Cooking Time: 15 minutes

Servings: 6

 

Put a large pot of water on to boil. Drop the pasta into the boiling water

and cook according to package directions. Drain.

 

Place the broth, onion, garlic, and basil in a large frying pan. Cook,

stirring occasionally, for 3 minutes. Add the mushrooms and bell peppers

and cook an additional 3 minutes. Add the remaining vegetables and cook,

stirring occasionally, for about 8 minutes. Season to taste with black

pepper.

 

Toss the pasta and vegetables together and sprinkle with soy parmesan

cheese, if desired.

 

Hint: You can vary this recipe by changing the vegetables to take advantage

of fresh vegetables in season. Some excellent additions are zucchini,

fresh peas, broccoli, or cauliflower.

 

Converted by MC_Buster.

 

 

 

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