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Canku
Ota
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(Many
Paths)
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An
Online Newsletter Celebrating Native America
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April
3, 2004
- Issue 110
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Pasta
Meals
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Cheesy
Pasta Bake (Grown-up Mac and Cheese)
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Ingredients: |
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2
tablespoons butter or margarine
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1/4
cup all-purpose flour
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3
cups milk
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4
cups (16 ounces) shredded extra-sharp Cheddar cheese
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3/4
cup shredded Parmesan cheese, divided
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3/4
teaspoon salt
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1
teaspoon freshly ground black pepper
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1/2
teaspoon ground red pepper
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16
ounces rotini or penne pasta, cooked
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Directions: |
Melt butter in a Dutch
oven over medium heat; whisk in flour until smooth. Gradually
whisk in milk, and cook, whisking constantly, 3 minutes or
until thickened. Add Cheddar cheese, 1/4 cup Parmesan cheese,
salt, black pepper, and red pepper, whisking until cheese
melts. Add pasta, tossing to coat. Pour mixture into a lightly
greased 13- x 9-inch baking dish. Sprinkle with remaining
1/2 cup Parmesan cheese.
Bake at 350° for
5 minutes or until cheese melts.
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Garden Pasta
Toss
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Ingredients:
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3 cups uncooked
bow-tie pasta
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3 quarts water
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1 cup broccoli
flowerets
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2 small carrots,
thinly sliced
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1 (14-ounce)
can artichoke heart quarters, drained
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1 cup cherry
tomatoes, halved
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4 green onions,
sliced
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1/4 teaspoon
dried oregano
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1/4 teaspoon
dried basil
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1/2 cup Italian
Parmesan dressing
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Shredded Parmesan
cheese (optional)
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Directions:
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Cook pasta in 3 quarts
boiling water in a Dutch oven 12 minutes. Add broccoli and
carrot, and cook 1 minute; drain. Rinse with cold water to
stop the cooking process; drain. Return pasta mixture to Dutch
oven. Stir in artichokes and next 4 ingredients. Add dressing,
tossing to coat. Cover and chill 2 hours. Sprinkle with cheese,
if desired.
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Pasta Mexicana
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Ingredients:
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3 1/2 cups uncooked
farfalle (bow tie pasta)
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1 tablespoon
reduced-calorie margarine
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2 garlic cloves,
minced
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3 tablespoons
all-purpose flour
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1/2 teaspoon
ground cumin
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1/4 teaspoon
ground red pepper
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1/4 teaspoon
salt
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1 1/2 cups skim
milk
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1 1/4 cups (5
ounces) shredded sharp cheddar cheese
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Cooking spray
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4 cups (3/4-inch)
sliced zucchini (about 2 medium)
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2 cups (3/4-inch)
cubed red bell pepper (about 2 medium)
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1 cup sliced
green onions
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Directions:
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Preheat oven to 350°.
Cook pasta according
to package directions, omitting salt and fat.
Melt margarine in a
small nonstick skillet over medium heat. Add garlic, and saute
30 seconds. Stir in flour, cumin, red pepper and salt; cook
1 minute. Gradually add milk; cook until thick and bubbly,
stirring constantly. Remove the milk mixture from heat; stir
in cheese. Set aside.
Place a large nonstick
skillet coated with cooking spray over medium-high heat until
hot. Add zucchini; cook 3 minutes. Add bell pepper; cook 1
minute. Combine pasta, vegetables, and onions; spoon into
a 13- x 9-inch baking dish coated with cooking spray. Spoon
cheese sauce evenly over pasta mixture. Bake at 350° for
15 minutes or until bubbly.
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