Tomato-Basil Pasta Spirals

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* Exported from MasterCook *

 

Tomato-Basil Pasta Spirals

 

Recipe By :Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

4 shallots -- minced

2 tablespoons tomato paste

1/4 cup dry red wine

1 16 oz can Italian plum tomatoes -- finely chopped

salt and freshly ground black pepper

1/4 cup minced fresh basil

12 lasagna noodles

1 garlic clove -- minced

1 pound firm tofu -- drained and crumbled

3 oil-packed sun-dried tomatoes -- chopped

1/4 cup Pesto

1/3 cup fresh bread crumbs

1 teaspoon salt

1/8 teaspoon cayenne pepper

whole basil leaves

 

Heat 1 tablespoon of the oil in a saucepan over medium-low heat. Add half the

shallots and cook 5 minutes, stirring frequentlt. Stir in the tomato paste,

then add the wine, tomatoes, and salt and pepper to taste. Simmer for 10

minutes, stir in the minced basil, and keep warm over low heat. Cook the

noodles in a large pot of salted boiling water, stirring occasionally, until

they are al dente, about 8 minutes. When the noodles are cooked, drain them,

lay them flat on a work surface, and pat dry. Heat the remaininf oil in a small

skillet over medium heat, add the remaining shallots and the garlic, and cook

until soft, about 5 minutes. Transfer the mixture to a food processor and add

thhe tofu, sun-dried tomatoes, pesto, breadcrumbs, salt, and cayenne. Process

until well blended. Transfer the mixture to a bowl and refrigerate for 30

minutes.

 

Preheat the oven to 350F. Lightly oil a shallow 9-by-13-inch baking pan.

 

Divide the filling equally among the noodles, spreading it onto the surface of

each noodle. Roll up each noodle tightly into a spiral-shaped roll. Place the

pasta spirals seam-side down on the prepared pan. Lightly nap the spirals with

1 cup of the sauce. Cover the pan with foil and bake for 20 minutes or until

hot. Spread a small amount of sauce on each plate, remove the spirals from the

pan, and stand them upright on top of the sauce. Spoon the remaining sauce over

the pasta spirals and garnish with whole basil leaves.

 

Source:

" Pasta For All Seasons "

Copyright:

" 2000 by Robin Robertson "

 

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Per Serving (excluding unknown items): 1204 Calories; 22g Fat (16.6% calories

from fat); 44g Protein; 205g Carbohydrate; 8g Dietary Fiber; trace Cholesterol;

698mg Sodium. Exchanges: 13 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 3

Fat.

 

NOTES : Serves 4 to 6. Use lasagna noodles to create pasta spirals for a lovely

presentation. I like to serve them with roasted pencil-thin asparagus and a

wedge of warm focaccia bread. A light fruity barolo is a good wine choice.

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

 

 

* Exported from MasterCook *

 

Pesto

 

Recipe By :Robin Robertson

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 garlic cloves

1/4 cup pine nuts

1 1/2 cups fresh basil leaves -- packed

1/4 teaspoon salt

1/3 cup extra-virgin olive oil

1/4 cup grated Parmesan or soy Parmesan cheese

 

Place the garlic and pine nuts in a food processor and pulse until coarsely

chopped. Add the basil leaves and salt and pepper to taste, and blend

thoroughly to a paste, scraping down the sides of the bowl as necessary. With

the machine running, slowly pour the oil through the feed tube and process until

well blended. Transfer to a small bowl and stir in the Parmesan.

 

Source:

" Pasta For All Seasons "

Copyright:

" 2000 by Robin Robertson "

Yield:

" 1 cup "

 

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Per Serving (excluding unknown items): 846 Calories; 89g Fat (92.3% calories

from fat); 9g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 536mg

Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 17 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0