4 servings
Ingredients:
8 ounces dry tri-colored rotini (corkscrew) or gemelli pasta
2 medium carrots, bias-sliced
1 small zucchini, coarsely chopped
1 cup fresh whole mushrooms, quartered
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1/4 cup beer
3/4 cup (3 ounces) shredded sharp cheddar cheese
Salt and freshly ground pepper to taste
COOK pasta according to package directions. Drain; keep warm.
COOK carrots, zucchini, and mushrooms in a medium saucepan in butter until tender. Stir in flour. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Add beer and heat through. Remove from heat.
ADD cheddar cheese, stirring until until melted. Season to taste with salt and pepper.
ARRANGE pasta on individual plates or a large serving platter. Spoon the sauce over pasta.
Showing posts with label carrots. Show all posts
Showing posts with label carrots. Show all posts
Pasta with Lentils
Serves 4
Ingredients:
1 large onion, finely chopped
1/4 teaspoon dried thyme, crumbled
3 tablespoons olive oil
2/3 cup lentils
2 carrots, peeled and finely chopped
Salt and freshly ground black pepper to taste
1/2 pound rotelle pasta, cooked according to package directions
1/2 cup minced flat-leaf parsley leaves
Freshly grated Parmesan as an accompaniment
COOK onion with the thyme in a large heavy skillet in oil over medium heat, stirring, until the onion is golden.
MIX the lentils with 2 2/3 cups water, bring water to a boil and simmer lentils, covered, for 12 minutes. Add the carrots and simmer mixture, covered, for 3 minutes or until lentils and carrots are just tender.
TRANSFER lentil mixture with the liquid to skillet, season with salt and pepper, and simmer for 2 minutes. Add cooked pasta and parsley to the lentil mixture and toss to combine. Serve with the Parmesan.
Ingredients:
1 large onion, finely chopped
1/4 teaspoon dried thyme, crumbled
3 tablespoons olive oil
2/3 cup lentils
2 carrots, peeled and finely chopped
Salt and freshly ground black pepper to taste
1/2 pound rotelle pasta, cooked according to package directions
1/2 cup minced flat-leaf parsley leaves
Freshly grated Parmesan as an accompaniment
COOK onion with the thyme in a large heavy skillet in oil over medium heat, stirring, until the onion is golden.
MIX the lentils with 2 2/3 cups water, bring water to a boil and simmer lentils, covered, for 12 minutes. Add the carrots and simmer mixture, covered, for 3 minutes or until lentils and carrots are just tender.
TRANSFER lentil mixture with the liquid to skillet, season with salt and pepper, and simmer for 2 minutes. Add cooked pasta and parsley to the lentil mixture and toss to combine. Serve with the Parmesan.
Gnocchi Vegetable Casserole
4 Servings
Ingredients:
8 ounces gnocchi, uncooked
3 cups broccoli florets
3 carrots, thinly sliced diagonally
olive oil cooking spray
3 tablespoons margarine
2 tablespoons minced onion
3 tablespoons flour
2 1/4 cups skim milk
1/2 cup grated Edam cheese
salt and freshly ground black pepper to taste
PREPARE pasta according to package directions. Five minutes before pasta is done, add carrots to pasta. Cook 3 minutes; add broccoli to pasta. Cook remaining 2 minutes. When pasta and vegetables are done, drain well.
SPRAY a 2 quart casserole dish with cooking spray; set aside. Preheat oven to 375F.
MELT margarine in a medium saucepan over low heat. Add onion and saute about 2 minutes. Stir in flour and continue cooking and stirring until mixture thickens. Add milk and cheese and cook until cheese is melted. Season with salt and pepper to taste.
MIX pasta and vegetables with sauce. Transfer to casserole dish. Bake for 25 to 30 minutes or until heated through.
Ingredients:
8 ounces gnocchi, uncooked
3 cups broccoli florets
3 carrots, thinly sliced diagonally
olive oil cooking spray
3 tablespoons margarine
2 tablespoons minced onion
3 tablespoons flour
2 1/4 cups skim milk
1/2 cup grated Edam cheese
salt and freshly ground black pepper to taste
PREPARE pasta according to package directions. Five minutes before pasta is done, add carrots to pasta. Cook 3 minutes; add broccoli to pasta. Cook remaining 2 minutes. When pasta and vegetables are done, drain well.
SPRAY a 2 quart casserole dish with cooking spray; set aside. Preheat oven to 375F.
MELT margarine in a medium saucepan over low heat. Add onion and saute about 2 minutes. Stir in flour and continue cooking and stirring until mixture thickens. Add milk and cheese and cook until cheese is melted. Season with salt and pepper to taste.
MIX pasta and vegetables with sauce. Transfer to casserole dish. Bake for 25 to 30 minutes or until heated through.
Turtle Shells
4 servings
Ingredients:
24 jumbo shells, uncooked
2 cups low sodium canned tomato sauce
10 ounce package frozen chopped spinach, thawed
8 ounces shredded part skim mozzarella cheese
1 1/2 cups low fat, part skim ricotta cheese
3 medium carrots, peeled and grated
3 egg whites
freshly ground black pepper
large pinch ground nutmeg
1/4 cup Parmesan cheese
COOK pasta according to package directions; drain and rinse under cold water until
completely cool. Drain thoroughly.
PREHEAT oven to 350F.
SQUEZE as much water as possible from the thawed spinach. In a large bowl, stir together the spinach, mozzarella, ricotta, carrots, egg whites, pepper and nutmeg until thoroughly blended. LINE the bottom of an 11 x 7 inch baking dish with 1/2 cup tomato sauce. Divide the ricotta mixture among the pasta shells, pressing the filling into the shells with spoon to completely fill each shell.
ARRANGE the shells side by side in a baking dish. Coat the shells with an even layer of the
remaining tomato sauce. Sprinkle with Parmesan cheese, if desired. Bake until the center of
the shells are heated through and the sauce is bubbling, about 40 minutes. Let stand 10
minutes before serving.
Ingredients:
24 jumbo shells, uncooked
2 cups low sodium canned tomato sauce
10 ounce package frozen chopped spinach, thawed
8 ounces shredded part skim mozzarella cheese
1 1/2 cups low fat, part skim ricotta cheese
3 medium carrots, peeled and grated
3 egg whites
freshly ground black pepper
large pinch ground nutmeg
1/4 cup Parmesan cheese
COOK pasta according to package directions; drain and rinse under cold water until
completely cool. Drain thoroughly.
PREHEAT oven to 350F.
SQUEZE as much water as possible from the thawed spinach. In a large bowl, stir together the spinach, mozzarella, ricotta, carrots, egg whites, pepper and nutmeg until thoroughly blended. LINE the bottom of an 11 x 7 inch baking dish with 1/2 cup tomato sauce. Divide the ricotta mixture among the pasta shells, pressing the filling into the shells with spoon to completely fill each shell.
ARRANGE the shells side by side in a baking dish. Coat the shells with an even layer of the
remaining tomato sauce. Sprinkle with Parmesan cheese, if desired. Bake until the center of
the shells are heated through and the sauce is bubbling, about 40 minutes. Let stand 10
minutes before serving.
Garden Style Capellini
Ingredients:
capellini,
carrots,
pasta sauce,
savoy cabbage,
yellow onions
6 to 8 servings
Ingredients:
1/4 cup olive oil
1 pound savoy cabbage, thinly sliced
1 pound carrots, cut in thin strips
1 medium yellow onion, thinly sliced
26 ounces of any pasta sauce
1 pound capellini, cooked and drained
HEAT oil over medium high heat and stir in vegetables. Cook and stir until vegetables are tender crisp, about 2 minutes.
STIR in pasta sauce, then capellini; heat through.
Ingredients:
1/4 cup olive oil
1 pound savoy cabbage, thinly sliced
1 pound carrots, cut in thin strips
1 medium yellow onion, thinly sliced
26 ounces of any pasta sauce
1 pound capellini, cooked and drained
HEAT oil over medium high heat and stir in vegetables. Cook and stir until vegetables are tender crisp, about 2 minutes.
STIR in pasta sauce, then capellini; heat through.
Winter Vegetable Lasagne
Ingredients:
butternut,
carrots,
flour,
lasagna,
margarine,
milk,
onion,
parmesan cheese,
pine nuts,
provoleone cheese,
walnuts,
white raisins
8 Servings
Ingredients:
1 pound lasagne, uncooked
2 tablespoons margarine
1 large onion, diced
1 pound butternut squash, peeled and diced
2 medium carrots, peeled and diced
1/2 cup flour
3 cups low fat milk
1/2 cup white raisins
salt and pepper to taste
2 cups grated provolone cheese
1/4 cup grated Parmesan cheese, reserved for the top
1/4 cup pinenuts or walnuts, reserved for the top
COOK lasagne according to package directions; drain.
PREHEAT oven to 350F.
MELT margarine in large saucepan over low heat. Add onion, squash and carrots. Cook the vegetables over low heat until very soft. Stir in flour with a wooden spoon. Gradually stir in the milk until the mixture is smooth. Bring the mixture to a boil and stir in raisins, salt and pepper. Remove from heat and set aside 1 cup.
SPREAD a little of the vegetable sauce in a 9 x 13 x 2 inch baking dish, over the bottom and cover with lasagne. Sprinkle provolone over lasagne and add more vegetable sauce. Continue to layer sauce, provolone and lasagne, ending with a layer of sauce. Sprinkle top with Parmesan and nuts. Bake uncovered for 40 minutes until nicely browned and heated through.
Ingredients:
1 pound lasagne, uncooked
2 tablespoons margarine
1 large onion, diced
1 pound butternut squash, peeled and diced
2 medium carrots, peeled and diced
1/2 cup flour
3 cups low fat milk
1/2 cup white raisins
salt and pepper to taste
2 cups grated provolone cheese
1/4 cup grated Parmesan cheese, reserved for the top
1/4 cup pinenuts or walnuts, reserved for the top
COOK lasagne according to package directions; drain.
PREHEAT oven to 350F.
MELT margarine in large saucepan over low heat. Add onion, squash and carrots. Cook the vegetables over low heat until very soft. Stir in flour with a wooden spoon. Gradually stir in the milk until the mixture is smooth. Bring the mixture to a boil and stir in raisins, salt and pepper. Remove from heat and set aside 1 cup.
SPREAD a little of the vegetable sauce in a 9 x 13 x 2 inch baking dish, over the bottom and cover with lasagne. Sprinkle provolone over lasagne and add more vegetable sauce. Continue to layer sauce, provolone and lasagne, ending with a layer of sauce. Sprinkle top with Parmesan and nuts. Bake uncovered for 40 minutes until nicely browned and heated through.
Lasagna Primavera
15 minutes to prepare
25 minutes to cook
Ingredients
lasagna
3 cups stir fried mixed vegetables cut into small pieces (onions, carrots, mushrooms, spinach, etc.)
2 lbs ricotta cheese
2 cloves garlic, chopped
2 eggs
3 cups shredded mozzarella cheese
COOK noodles.
MIX together in a large bowl: stir fried vegetables, garlic, ricotta cheese and the eggs.
OIL bottom of the lasagna dish lightly.
PLACE one layer of noodles followed by some ricotta mixture, sprinkle with the mozzarella cheese, add another layer of noodles followed by ricotta mixture, sprinkle with the mozzarella cheese, etc.
FINISH with a layer of noodles and top with the remaining mozzarella cheese.
BAKE at 375 for 25 minutes.
25 minutes to cook
Ingredients
lasagna
3 cups stir fried mixed vegetables cut into small pieces (onions, carrots, mushrooms, spinach, etc.)
2 lbs ricotta cheese
2 cloves garlic, chopped
2 eggs
3 cups shredded mozzarella cheese
COOK noodles.
MIX together in a large bowl: stir fried vegetables, garlic, ricotta cheese and the eggs.
OIL bottom of the lasagna dish lightly.
PLACE one layer of noodles followed by some ricotta mixture, sprinkle with the mozzarella cheese, add another layer of noodles followed by ricotta mixture, sprinkle with the mozzarella cheese, etc.
FINISH with a layer of noodles and top with the remaining mozzarella cheese.
BAKE at 375 for 25 minutes.
Baked Elbows with Bechamel Sauce, Green Peas and Bolognese Ragu
Ingredients:
beef,
butter,
carrots,
celery,
elbows,
flour,
green peas,
milk,
onion,
parmigiano cheese,
tomato paste,
white wine
25 minutes to prepare
2 hours to cook
4-6 servings
Ingredients
1/4 cup onions, finely chopped
1/4 cup celery, finely chopped
1/4 cup carrots, finely chopped
1/4 cup extra virgin olive oil
1 pound ground beef
1/4 cup dry white wine
3 cups water
1 can (3 tablespoons) tomato paste
salt and freshly ground black pepper to taste
1 stick (4 ounces) butter
4 tablespoons flour
4 cups milk
1 box (16 ounces) Elbows
1 cup frozen green peas, thawed
1 cup Parmigiano cheese, grated
Bolognese Sauce:
PROCESS onions, celery and carrots in a food processor until finely minced.
HEAT oil in a large skillet. Add minced vegetables and saute over medium high heat for 2 minutes.
ADD ground meat; cook until meat sticks to bottom of pan. Add wine; scrape browned bits of meat on bottom of pan into wine and saute until wine is reduced.
COVER meat with water; stir in tomato paste; season with salt and pepper. Cook at least 1-2 hours or until meat is tender and sauce is thick.
PREHEAT oven to 350 degrees.
BRING a large pot of water to a boil.
Bechamel Sauce:
MELT butter in a 4-quart pot. In a separate saucepan, heat milk.
ADD flour to melted butter. Cook 2-3 minutes, stirring with a wire whisk. Add hot milk gradually, beating mixture with a whisk until thickened. Set aside.
COOK pasta 4 minutes. Drain well. Toss hot pasta with bechamel and meat sauce.
ADD green peas. Pour mixture into a 13 x 9 inch glass baking dish. Top with cheese.
BAKE 20 minutes; let rest 5 minutes before serving.
2 hours to cook
4-6 servings
Ingredients
1/4 cup onions, finely chopped
1/4 cup celery, finely chopped
1/4 cup carrots, finely chopped
1/4 cup extra virgin olive oil
1 pound ground beef
1/4 cup dry white wine
3 cups water
1 can (3 tablespoons) tomato paste
salt and freshly ground black pepper to taste
1 stick (4 ounces) butter
4 tablespoons flour
4 cups milk
1 box (16 ounces) Elbows
1 cup frozen green peas, thawed
1 cup Parmigiano cheese, grated
Bolognese Sauce:
PROCESS onions, celery and carrots in a food processor until finely minced.
HEAT oil in a large skillet. Add minced vegetables and saute over medium high heat for 2 minutes.
ADD ground meat; cook until meat sticks to bottom of pan. Add wine; scrape browned bits of meat on bottom of pan into wine and saute until wine is reduced.
COVER meat with water; stir in tomato paste; season with salt and pepper. Cook at least 1-2 hours or until meat is tender and sauce is thick.
PREHEAT oven to 350 degrees.
BRING a large pot of water to a boil.
Bechamel Sauce:
MELT butter in a 4-quart pot. In a separate saucepan, heat milk.
ADD flour to melted butter. Cook 2-3 minutes, stirring with a wire whisk. Add hot milk gradually, beating mixture with a whisk until thickened. Set aside.
COOK pasta 4 minutes. Drain well. Toss hot pasta with bechamel and meat sauce.
ADD green peas. Pour mixture into a 13 x 9 inch glass baking dish. Top with cheese.
BAKE 20 minutes; let rest 5 minutes before serving.
Marinara Sauce - rich and hearty
Ingredients:
basil,
carrots,
celery,
garlic,
onion,
oregano,
parsley,
porcini mushrooms,
red bell peper onion,
tomatoes
20 minutes to prepare
3 hours to cook
5 servings
INGREDIENTS
1/2 cup diced onion
3 cloves garlic, minced
1 (28 ounce) can peeled and diced tomatoes
1/3 cup shredded carrot
1/3 cup chopped celery
1/4 cup shredded red bell pepper onion
1 cup chopped fresh mushrooms
1 tablespoon dried oregano
2 tablespoons dried parsley
1 tablespoon dried basil leaves
1/2 cup extra virgin olive oil
SAUTE onion and garlic in a saucepan over medium-low heat until they start to become clear. COMBINE in a pot, diced tomatoes, carrots, celery, red bell pepper, mushrooms, oregano, parsley, basil and olive oil. Bring to boil and reduce heat to medium-low. Simmer for at least 1 hour, however, 3 hours of cooking develops better flavor and consistency.
3 hours to cook
5 servings
INGREDIENTS
1/2 cup diced onion
3 cloves garlic, minced
1 (28 ounce) can peeled and diced tomatoes
1/3 cup shredded carrot
1/3 cup chopped celery
1/4 cup shredded red bell pepper onion
1 cup chopped fresh mushrooms
1 tablespoon dried oregano
2 tablespoons dried parsley
1 tablespoon dried basil leaves
1/2 cup extra virgin olive oil
SAUTE onion and garlic in a saucepan over medium-low heat until they start to become clear. COMBINE in a pot, diced tomatoes, carrots, celery, red bell pepper, mushrooms, oregano, parsley, basil and olive oil. Bring to boil and reduce heat to medium-low. Simmer for at least 1 hour, however, 3 hours of cooking develops better flavor and consistency.
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