Date: Sun, 22 Nov 1998 18:48:59 -0800
From: Kathleen (schuller@ix.netcom.com)
I found this cookbook at Marshalls yesterday for only $3.99. My husband
wanted to eat the pasta dish on the cover, so I made it for dinner. We
thought it was wonderful and had to force ourselves to eat only half of it.
Then one of our sons dropped by, and he must have liked it too because it
is all gone :-(
* Exported from MasterCook *
Ziti With Sun-Dried Tomatoes And Asparagus
Recipe By : Vegetarian Times Low-Fat & Fast Pasta, page 45
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces ziti or a medium shape,
wheat-free pasta such as quinoa
14 1/2 ounces canned vegetable broth
1/4 teaspoon crushed red pepper flakes
2 ounces packaged sun-dried tomatoes
(about 1/2 cup--not oil-packed variety)
3 cups diagonally sliced fresh asparagus -- 1-inch pieces
1/4 teaspoon salt -- or to taste
1 cup grated FF Parmesan cheese -- (optional)
The addition of sun-dried tomatoes and asparagus makes this fancy enough
for company, easy enough for every day.
In a large saucepan, bring 3 quarts of water to a boil. Place the pasta in
the boiling water, stir, and return to a boil. Cook until al dente,
stirring occasionally, 8 to 10 minutes. (If using a wheat-free pasta,
prepare according to package directions.)
Meanwhile, bring the broth and the pepper flakes to a boil in a medium
saucepan. Cut the tomatoes with scissors or a sharp knife into 1/4-inch
pieces; add to the saucepan with the broth mixture. Simmer, uncovered, 5
minutes, stirring occasionally.
Add the asparagus and salt to saucepan; simmer until the asparagus is
crisp-tender, about 2 to 3 minutes.
Drain the pasta in a colander and return it to the pot. Add the broth
mixture; toss well. Transfer to serving plates. Serve with cheese if
desired.
Converted by MC_Buster.
kwvegan vegan