2 cup Sugar snap peas
1 tbsp Olive oil
4 Cloves garlic, minced
2 1/2 cup Chopped spinach, divided
1/2 cup Sliced green onions, (1/2-inch)
2 medium Zucchini, (3 cups) halved lengthwise and thinly sliced
1 cup Canned vegetable broth
2 medium Green tomatoes, peeled, seeded, and cut into thin wedges
1/2 cup Thinly sliced fresh basil
2 tbsp Chopped fresh chives
2 tbsp Chopped fresh oregano
1/4 tsp Salt
1/4 tsp Freshly ground pepper
6 cup Hot cooked fresh fettuccine (1 pound uncooked pasta)
3 oz Shaved Asiago cheese
Fresh herbs, (optional)
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Trim ends from peas, and remove strings.
Drop peas into a Dutch oven of boiling water; cook 30 seconds. Drain and rinse under cold water.
Heat oil in pan over medium heat. Add garlic; saute 1 minute. Add peas, 1-1/4 cups spinach, green onions, and zucchini; saute 2 minutes. Add broth and tomatoes; cook 2 minutes, stirring occasionally. Add remaining spinach, basil, chives, oregano, salt, and pepper; cook 1 minute, stirring occasionally. Yield: 6 servings (serving size: 1 cup pasta, 1 cup vegetable mixture, and 1/2 ounce cheese).
Per serving: 484 Calories; 9g Fat (16% calories from fat); 21g Protein; 81g Carbohydrate; 13mg Cholesterol; 436mg Sodium
Serving Ideas : Garnish with fresh herbs, if desired.
NOTES : From Chef Charles Palmer of Aureole. Over the last six years, Aureole has become a New York institution with a worldwide reputation for its progressive American cuisine. Before opening Aureole, Charles Palmer was executive chef at the River Cafe in Brooklyn, where he earned a reputation as one of America's most creative culinary talents. Set in a townhouse overlooking a garden, Aureole was rated number one for top American cuisine by the 1994 Zagat Survey. Chef's note: "I really like the edge that the sharp Asiago adds when shaved over the pasta. However, you can use whatever grating cheese you like, or use none at all! P.S. If you use dried pasta, remember to adjust the cooking time." To serve, spoon vegetable mixture over pasta, and top with cheese.
Recipe by: Cooking Light, Jul/Aug 1995, page 119
Posted to MC-Recipe Digest V1 #454 by igor@digex.net on Jan 28, 1997.
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