Professional Veg Cooking--Linguine w/Vegetable Ragu

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* Exported from MasterCook *

 

Linguine with Vegetable Ragu

 

Recipe By :Professional Vegetarian Cooking, Ken Bergeron

Serving Size : 10 Preparation Time :0:00

Categories : ProfessionalVegetarianCooking

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 pounds linguine

FOR THE SAUCE:

2 cups small dice onions

1 cup small dice carrots

1/2 cup small dice celery

2 tablespoons olive oil

1 tablespoon crushed garlic

1/4 cup white wine

2 bay leaves

15 rosemary leaves -- (to 20)

3 1/4 cups chopped plum tomatoes

4 cups browned soy bits

1/2 teaspoon salt

1 teaspoon soy sauce

1 pinch black pepper

1/4 cup chopped fresh parsley

2 cups vegetable stock

 

Saute the onions, carrots, and celery in olive oil over medium-high heat for 3

minutes. Reduce the heat to medium, add the garlic, and saute for 4 minutes.

Stir in the white wine, then add all remaining ingredients except for the

parsley. Simmer for 20 minutes. Add the parsley and cook a few minutes longer.

When the sauce is ready, boil linguine, drain, and top with Vegetarian Ragu.

 

S(ISBN):

" 0-471-29235-4 "

Copyright:

" 1999 "

 

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Per serving: 628 Calories (kcal); 6g Total Fat; (7% calories from fat); 73g

Protein; 83g Carbohydrate; trace Cholesterol; 498mg Sodium

Food Exchanges: 5 Grain(Starch); 8 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 2680 920022 2656 0 3505 0 0 0 0 26389 0 0 0 0 0