Pasta Day

[Guest guest]

Springtime Soup

Tortellini Capri

 

* Exported from MasterCook *

 

Springtime Soup

 

Recipe By : www.bhglive.com 6/99

Serving Size : 1 Preparation Time :0:00

Categories : Pasta, Couscous, Etc. Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 pound asparagus spears

1/2 cup chopped onion

3 cloves garlic -- minced

1 tablespoon olive oil

49 1/2 ounces canned broth

1/2 cup dried orzo or other tiny pasta

3 cups snow pea pods -- ends and strings

ends and strings removed

6 cups torn fresh spinach

1/4 teaspoon pepper

1/4 cup purchased pesto -- (optional)

1/4 cup finely shredded Parmesan cheese

 

Garden-fresh asparagus, snow peas, and spinach make this soup a triple treat.

 

Snap off and discard woody bases from asparagus. If desired, scrape off

scales. Bias-slice asparagus into 1-inch-long pieces. Set aside.

 

Meanwhile, in a 4-quart Dutch oven cook onion and garlic in hot oil until

tender. Carefully add chicken broth; bring to boiling. Stir in pasta;

reduce heat and boil gently for 5 minutes. Stir in asparagus and snow

peas. Return soup to boiling; cook 3 minutes more. Stir in spinach and

pepper; cook 1 minute more. Remove soup from heat. Ladle soup into

bowls. If desired, swirl 1 to 2 teaspoons pesto into each bowl of

soup. Sprinkle Parmesan cheese on top of each serving. Makes 8 side-dish

servings.

 

Nutrition facts per serving: 133 calories, 4 g total fat (1 g saturated

fat), 3 mg cholesterol, 634 mg sodium, 15 g carbohydrate, 3 g fiber, and 10

g protein. Daily Values: 31% vitamin A, 59% vitamin C, 8% calcium, and 18%

iron.

 

 

 

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

 

 

* Exported from MasterCook *

 

Tortellini Capri

 

Recipe By : Nava Atlas: www.vegkitchen.com 10/99

Serving Size : 6 Preparation Time :0:00

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

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 pound good-quality frozen cheese tortellini

vegetable-filled tortellini

OR tofu tortellini

1 cup unthawed frozen green peas

2 cups finely chopped fresh broccoli florets

10 ounces jarred roasted red peppers -- up to 12

***DRESSING***

Liquid from the roasted peppers

2 tablespoons olive oil

preferably extra-virgin

2 tablespoons red-wine vinegar

2 teaspoons Dijon-style mustard

1/4 cup grated fresh Parmesan cheese

Salt and freshly ground pepper -- to taste

 

Recipe adapted from Pasta East to West / Vegetarian Express

 

Serves: 6 This easy pasta salad always impresses company, but you need not

wait for special occasions to make it.

 

Begin cooking the tortellini according to package directions.

 

Layer the frozen peas and the broccoli florets in a large saucepan with l/2

inch of water. Bring them to a simmer and steam over moderate heat,

covered, until the peas are thawed and the broccoli is bright green, about

3 to 4 minutes. Drain the peas and broccoli and rinse them under cool

water until they are at room temperature.

 

In the meantime, drain the roasted peppers, reserving the juices in a small

mixing bowl. Cut the peppers into strips. Combine the liquid from the red

peppers with the remaining dressing ingredients and mix.

 

When the tortellini are done, drain them and rinse under cool water until

they are at room temperature. Combine them in a mixing bowl with the peas,

broccoli, red pepper strips, and dressing. Add the Parmesan cheese and

toss well. Season to taste with salt and pepper and toss again.

 

 

 

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