pasta - canneloni verdi

[Guest guest]

with veggies or with dried beans

 

 

* Exported from MasterCook *

 

Canneloni Verdi

 

Recipe By :Harvest Collection by Gardner Merchant, Ltd.

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

12 canneloni Verdi tubes

or manicotti shells or spinach lasagne sheets

2 tablespoons polyunsaturated oil

1/2 cup chopped onion

1 clove garlic -- finely chopped

2 cups sliced mushroom

3/4 pound zucchini -- sliced

1 teaspoon fresh oregano -- chopped

3/4 cup canned tomatoes -- chopped

1 teaspoon tomato puree

vegetable stock or water

salt and pepper

1 ounce parmesan cheese -- grated

SAUCE:

1 cup lowfat 1% milk

ONION CLOUTE:

1 onion -- studded with

4 whole dried cloves -- and

1 whole bay leaf

ADDITIONS:

2 tablespoons polyunsaturated margarine

2 tablespoons flour

2 ounces Ricotta cheese

 

Cook the pasta in boiling water until tender. Drain and refresh in cold water.

 

Heat oil and saute the onion and garlic. Add the mushrooms and zucchini and

saute. Add oregano, tomatoes and puree. Saute for 2 to 3 minutes. Add a little

vegetable stock or water. Cover and cook gently for 10 to 15 minutes, then

season to taste.

 

SAUCE: Heat the milk with the onion cloute [klu-tay]. Melt the margarine in a

pan, add the flour and make a roux. Remove the onion and add the milk gradually.

Heat, stirring constantly, until the sauce thickens. Allow to cook. Add the

ricotta cheese.

 

Spoon a little of the vegetable mixture into the canneloni tubes. Alternatively,

spoon the mixture onto the lasagne sheets and roll up. Arrange in a dish and

cover generously with the sauce. Sprinkle with Parmesan and bake at 350F for 30

minutes.

 

VARIATION:

Replace the vegetables with a sauce made from cooked beans and tomatoes.

 

GARNISH:

Canelled and sliced zucchini; fresh basil

 

TIP - A canelle is a garnishing knife that cuts a v-groove. Used decorately to

notch zucchini, cucumber, and carrots, etc. before cutting slices.

 

TIP ROUX - Made from equal quantities of flour and melted margarine. The mixture

is stirred over gentle heat to cook. The darker the required sauce, the long the

roux is cooked.

 

Source:

" A Vegetarian Cookbook for All Seasons: Spring "

Copyright:

" 1994 Avery 0895296152 "

Yield:

" 12 pieces "

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

 

Per Serving (excluding unknown items): 291 Calories; 11g Fat (33.5% calories

from fat); 11g Protein; 39g Carbohydrate; 4g Dietary Fiber; 10mg Cholesterol;

227mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0

Non-Fat Milk; 2 Fat.

 

 

Nutr. Assoc. : 27271 0 0 0 0 0 0 0 0 0 2130706543 0 0 0 0 0 0 393 0 0 0 0 0

 

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