I will try to get these recipes on the list for the last time. They got
rejected because the Graham Kerr recipe was as actually written, garnished with
a dash of real Ch***e rather than the way I usually serve it, which is fat
free. > >
These recipes are for Anne who is having a pasta buffet. They have
tomatoes in them, but are very different from a "tomato sauce." My SAD husband
really loves them all. He wants something on the side, but we think they're
great.
The Pasta Primavera is my concoction, the Penne Primavera is modified from a
Graham Kerr cookbook. The Tomato and Basil Pesto is adapted from an Ornish
recipe. Hope you enjoy!
PS. You can substitute cornstarch for the arrowroot I think. I really
like the arrowroot as a thickener though. You can also add kidney beans for
color and protein if you like.
> > * Exported from MasterCook *
> >
> > Tomato And Basil Pesto
> >
> > Recipe By : Adapted from Dean Ornish by Marjorie Busby
> > Serving Size : 4 Preparation Time :0:20
> > Categories : Sauces
> >
> > Amount Measure Ingredient -- Preparation Method
> > -------- ------------ --------------------------------
> > 1 Med Tomato -- Peeled And Seeded
> > 1 C Basil Leaves -- Fresh
> > 1 Small Garlic Clove -- Minced
> > 1 Tbsp Balsamic Vinegar
> > 1 Tsp Lemon Juice -- Fresh
> > Salt
> > Pepper
> >
> > Peel and seed tomato. Add all ingredients to blender and blend until
> smooth.
NOTES : This is great tossed with hot pasta. It can be brushed over a
pizza crust to add flavor.
-----------------------------------------------
> > * Exported from MasterCook *
> >
> > Pasta Primavera
> >
> > Recipe By : Marjorie Busby
> > Serving Size : 4 Preparation Time :0:20
> > Categories : Entrees, Vegetarian
> >
> > Amount Measure Ingredient -- Preparation Method
> > -------- ------------ --------------------------------
> > 1 C Onions -- Coarsely Chopped
> > 1 C Mushrooms -- Sliced
> > 1 Ea Garlic Clove -- Diced
> > 6 Ea Tomatoes -- Coarsely Chopped
> > 1/4 C Water
> > 2 Tbsp Balsamic Vinegar
> > 1 Tsp Dried Basil
> > 2 Tbsp Arrowroot Powder
> > 1/4 C Water -- Cold
> > 8 Oz Pasta
> >
> > Sautee garlic, onions, mushrooms and basil in water over medium heat. When
soft, add tomatoes and balsamic vinegar. Mix arrowroot powder with 1/4 cup cold
water. As soon as vegetables are bubbling, add arrowroot mixture. Let mixture
come to a boil again and remove from heat. Serve immediately over hot pasta.
>
> > NOTES : This is especially good served over pasta that has been tossed with
pesto.
> >
> > Any vegetables can be used in this recipe. It is good with squash, red
> peppers, any other summer vegetables.
> >
> > To increase the protein in this dish, add crumbled lite silken tofu or
kidney beans.
-------------------------------------------------
> > * Exported from MasterCook *
> >
> > Penne Primavera
> >
> > Recipe By : modified from Graham Kerr's Best
> > Serving Size : 6 Preparation Time :0:45
> > Categories : Entrees, Vegetarian
> >
> > Amount Measure Ingredient -- Preparation Method
> > -------- ------------ --------------------------------
> > 8 oz pasta, penne -- uncooked
> > 1/2 c red onion -- pelled and sliced
> > 2 ea garlic cloves -- minced
> > 1 ea red bell pepper -- seeded and sliced
> > 1 c sugar snap peas
> > 3/4 lb asparagus -- cut in 2 inch pieces
> > 1 med zucchini squash -- cut into matchsticks
> > 1 med yellow squash -- cut into matchstrick
> > 4 ea plum tomatoes -- cored and chopped
> > 2 c fava beans -- fresh or canned
> > 1/4 tsp sea salt
> > 1/4 tsp black pepper
> > 1 tbsp arrowroot
> > 1 1/2 c vegetable stock
> > 2 tbsp basil, fresh -- chopped
> > 1/4 tsp red pepper flakes
> >
> > Cook the pasta in a large pot of boiling water until just tender, about 11
minutes. Drain and set aside to add to the vegetables later.
> >
> > In a large, high-sided skillet, sautee the onions in water. Add the garlic
and cook for 1 minutes. Toss in the peppers and peas, and cook for 2 to 3
minutes. Now add the asparagus, zucchini, summer squash, tomatoes, fava beans,
salt and pepper. Treat this like a stir-fry,tossing lightly and cooking the
vegetables but keeping them crunchy, about 5 minutes.
> >
> > Remove the skillet from the heat. (Mix the arrowroot with the vegetable
> stock to make a slurry.) Stir in the arrowroot slurry, return to the heat,
and bring to a boil over medium-high heat, stirring constantly. Add the cooked
pasta, basil, and red pepper flakes, and toss gently to mix well.
> >
> > To serve: Dish the pasta into large bowls. Serve with a lightly dressed
green salad and hearty Italian bread.
> >
> > - - - - - - - - - - - - - - - - - -
> >
> > NOTES : I usually can't find fava beans, so just leave them out. Kidney
> beans might be good and would be a great color with this dish.
> >
> > I always use the powdered vegetable broth (salt-free) that I get in bulk at
the natural food store. Vegetable boullion cubes are all right, but they're
pretty high in sodium.
> >
> >
> >
>
-- End original message --
Marjorie
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