Ornish/Spaghetti with Sicilian Greens

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Spaghetti With Sicilian Greens

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<RcpE name= " Spaghetti With Sicilian Greens " author= " Eat More, Weigh Less by Dean

Ornish " >

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* Exported from MasterCook *

 

Spaghetti With Sicilian Greens

 

Recipe By :Eat More, Weigh Less by Dean Ornish

Serving Size : 3 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

1/4 teaspoon crushed saffron filaments

2 tablespoons white wine

1/2 cup sun-dried tomatoes (not in oil) -- cut into 1/4 " strips

1 cup vegetable stock

1/4 cup currants

1/2 pound spaghetti

2 cups yellow onions -- sliced 1/4-inch thic

1 cup fennel -- sliced 1/8 inch thic

1 tablespoon minced garlic

6 cups greens cut into 1/2-inch strips (escarole -- chard,

dandelion, an

salt and pepper

 

Combine the saffron and white wine in a small pan. Simmer a minute or two over

low heat. Set aside to steep.

 

Soak the sun dried tomatoes in vegetable stock for 30 minutes. Plump the

currants in hot water.

 

Bring a large pot of salted water to a boil. Drop in the spaghetti and stir.

 

Drain the tomatoes and set aside; reserve the soaking liquid. Bring the tomato

liquid to a simmer in a large sauté pan. Simmer the onions until they are tender

and translucent, 10 to 15 minutes. Add the saffron and wine and simmer 1 minute

longer. Add the fennel, garlic, and sun-dried tomatoes and simmer 3 to 4

minutes. Drain the currants but reserve the water. Add the greens and currants

to the onion mixture and cook until greens are wilted. Season with salt and

pepper. Add currant liquid if needed for texture an

d balance of flavor. Cook the spaghetti until al dente. Toss all together.

 

Serving size 1 2/3 cups 296 calories 2.1 grams fat 0 milligrams cholesterol 244

3 milligrams sodium without added salt

 

Source:

" Joyce Goldstein "

Copyright:

" 1993 by Dean Ornish "

 

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

 

Per serving: 429 Calories (kcal); 3g Total Fat; (5% calories from fat); 14g

Protein; 86g Carbohydrate; 1mg Cholesterol; 568mg Sodium

Food Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1/2 Fruit; 1/2

Fat; 0 Other Carbohydrates

 

NOTES : The Arabic influence on Sicilian cuisine makes itself felt in this pasta

with the addition of currants to the confit of

greens and saffron to the onion.

 

Formatted using MC Tagit by KES 8/3/00.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

 

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<IngR name= " crushed saffron filaments " unit= " teaspoon " qty= " 1/4 " ></IngR>

<IngR name= " white wine " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " sun-dried tomatoes (not in oil) " unit= " cup " qty= " 1/2 " >

<IPrp>

cut into 1/4 & quot; strips

</IPrp>

</IngR>

<IngR name= " vegetable stock " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " currants " unit= " cup " qty= " 1/4 " ></IngR>

<IngR name= " spaghetti " unit= " pound " qty= " 1/2 " ></IngR>

<IngR name= " yellow onions " unit= " cups " qty= " 2 " >

<IPrp>

sliced 1/4-inch thick

</IPrp>

</IngR>

<IngR name= " fennel " unit= " cup " qty= " 1 " >

<IPrp>

sliced 1/8 inch thick

</IPrp>

</IngR>

<IngR name= " minced garlic " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " greens cut into 1/2-inch strips (escarole " unit= " cups " qty= " 6 " >

<IPrp>

chard, dandelion, and so on)

</IPrp>

</IngR>

<IngR name= " salt and pepper " ></IngR>

<DirS>

<DirT>

Combine the saffron and white wine in a small pan. Simmer a minute or two over

low heat. Set aside to steep.

</DirT>

<DirT>

Soak the sun dried tomatoes in vegetable stock for 30 minutes. Plump the

currants in hot water.

</DirT>

<DirT>

Bring a large pot of salted water to a boil. Drop in the spaghetti and stir.

</DirT>

<DirT>

Drain the tomatoes and set aside; reserve the soaking liquid. Bring the tomato

liquid to a simmer in a large sauté pan. Simmer the

onions until they are tender and translucent, 10 to 15 minutes. Add the saffron

and wine and simmer 1 minute longer. Add the fennel,

garlic, and sun-dried tomatoes and simmer 3 to 4 minutes. Drain the currants but

reserve the water. Add the greens and currants to

the onion mixture and cook until greens are wilted. Season with salt and pepper.

Add currant liquid if needed for texture and

balance of flavor. Cook the spaghetti until al dente. Toss all together.

</DirT>

<DirT>

Serving size 1 2/3 cups 296 calories 2.1 grams fat 0 milligrams cholesterol 244

3 milligrams sodium without added salt

</DirT>

</DirS>

<Srce>

Joyce Goldstein

</Srce>

<CpyR>

1993 by Dean Ornish

</CpyR>

<Note>

The Arabic influence on Sicilian cuisine makes itself felt in this pasta with

the addition of currants to the confit of greens and

saffron to the onion. & #013; & #010; & #013; & #010;Formatted using MC Tagit by KES

8/3/00.

</Note>

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