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Sorry about the fine print.... Pasta Primavera 3/4 of a 16 ounce package of spaghetti or linguine 2 cups broccoli cut into 1 inch pieces 2 tablespoons olive or salad oil 1 12 ounce package mushrooms cut in half 1 small onion, minced 1 small carrot cut into match stick thin strips 1 small red pepper cut into thin strips (can use green) 1 12 ounce can evaporated skim milk 2 teaspoons chicken-flavored instant bouillon 1 1/4 teaspoons cornstarch 1/2 teaspoon salt 1 medium tomato seeded and diced 2 tablespoons grated Parmesan cheese 2 tablespoons parsley
1. In sauce pot, prepare spaghetti as label directs: drain. Return to sauce pot; keep warm.
2. Meanwhile, in a 2 quart saucepan over high heat, in 1 inch boiling water, heat broccoli pieces to boiling. reduce heat to low: cover and simmer 3 minutes, or until broccoli is tender crisp: drain
3. While broccoli is cooking, in a twelve inch skillet over high heat, in hot oil, cook mushrooms, onion, and carrots, stirring often, until vegetables are golden and tender crisp. Add pepper strips and cook, stirring, until vegetables are tender.
4. In a 2 cup measuring cup, with a fork, mix milk, bouillon, cornstarch, and salt.
5. Into vegetable mixture in skillet stir in milk mixture. Over high heat to boiling, boil one minute. Add tomatoes, cheese parsley, broccoli, and spaghetti, tossing to coat well; heat through.
Makes 6 main-dish servings. |
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Creamy Broccoli & Cheese Pasta | Metric | Ingredient | Imperial | 750 ml | penne pasta | 3 cup | 1 | red pepper, cut into strips | 1 | 500 ml | broccoli florets | 2 cup | 1 | medium onion, chopped | 1 | 2 | cloves garlic, minced | 2 | 40 ml | butter | 3 tbsp | 40 ml | flour | 3 tbsp | 300 ml | milk | 1 1/4 cup | 250 ml | chicken stock | 1 cup | 175 ml | parmesan cheese, grated | 3/4 cup | 250 ml | cheddar cheese, grated | 1 cup | - | salt & pepper to taste | - | | In a large saucepan; cook pasta according to package directions. Four to five minutes before pasta is ready; add broccoli and red pepper to pot. Drain. Meanwhile, in another large saucepan; melt butter. Add onion and garlic and cook, stirring, for about 5 minutes or until softened. Add flour and cook, stirring constantly, for 1 minute. Whisk in milk, then chicken broth. Stir until sauce starts to thicken and bubble. Reduce heat, simmer 2 minutes, stirring occasionally. Add cheeses, salt and pepper. Stir until cheese melts. Pour sauce over pasta and vegetables and toss. Serves 4 | |
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Penne with Gorgonzola and Mascarpone INGREDIENTS:To serve 4: - 14 ounces (400 g) penne
- 5 ounces (120 g) Gorgonzola Dolce (the milder Gorgonzola)
- 3 ounces (80 g) Mascarpone (a mild, very creamy cheese)
- 2/5 cup (100 ml) heavy cream
- 1/4 cup (50 g) unsalted butter, at room temperature (it should be soft)
- 1 tablespoon vodka
- Salt and white pepper to taste
PREPARATION: Set pasta water to boil.
While it's heating, remove the rind from the gorgonzola and break the cheese up into little bits. Whirl the cheese in a blender, and when it is creamy add the mascarpone and the butter. Season lightly with salt and pepper, whir again, and then add the cream and vodka. Check seasoning and lightly whir again.
Cook the pasta, gently stir the sauce into it, and serve at once. variation: - 1/2 pound (200 g) asparagus spears, or more if you want
- 1/4 pound (100 g) blue cheese instead of Gorgonzola
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Mexican Pasta Bake Ingredients 1 pound ground beef 1 package (1-1/4 ounces) taco seasoning 1 can (15 ounces) tomato sauce 1/4 cup chopped green pepper 1 teaspoon garlic powder 1 teaspoon dried oregano 8 ounces corkscrew noodles, cooked 1 cup (4 ounces) shredded cheddar cheese 1/2 cup sour cream Procedure In a skillet, brown ground beef; drain. Stir in taco seasoning, tomato sauce, green pepper and spices. Bring to a boil; remove from heat. Meanwhile, combine pasta, 1/2 cup cheese and sour cream. Spoon into the bottom of a greased 2-qt. baking dish. Top with meat mixture and remaining cheese. Bake, uncovered, at 350�?for 30 minutes. Serving Information |
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