MEXICAN PASTA SURPRISE
This spicy vegetarian pasta is packed with heat from chipotle chile powder and fresh jalapeños. Pinto beans and canned tomatoes round out the dish and make it extremely easy to put together.
Provided by Dr. John McDougall
Categories HarperCollins Pasta Dinner Jalapeño Garlic Tomato Bean Cilantro Vegan Vegetarian
Yield 6 servings
Number Of Ingredients 11
Steps:
- Place a large pot of water on to boil and cook pasta according to package directions. Drain and set aside.
- Preheat the oven to 350°F.
- Place the broth in a large nonstick pan. Add the onion, jalapeños, and garlic. Cook, stirring occasionally, until softened, about 5 minutes. Stir in the chipotle chili powder. Add the tomatoes, beans, and enchilada sauce. Mix well, breaking up the tomatoes slightly. Cook, stirring occasionally, for 10 minutes. Add the cooked pasta and mix well. Ladle the mixture into a casserole dish. Bake covered for 25 minutes. Uncover and bake for 5 minutes longer.
- Serve with cilantro and tofu sour cream to spoon over each individual serving, if desired.
SURPRISE PASTA
While experimenting on the stove one day, I discovered this unique and timeless taste. What's different about it is that it is totally invisible to the unsuspecting palette. Try it, might be fun for your family. Grape tomatoes, rather than cherry tomatoes, are preferred if you can find them.
Provided by POKIJAY
Categories Main Dishes Pasta
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add linguine pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large skillet over medium heat, brown the ground beef until almost cooked; about 10 minutes. Season lightly with salt and pepper.
- Using a food processor, chop the onion finely. Wash it out and then put in the bell pepper. It should turn to liquid. That's the surprise!
- Add tomato paste, garlic, onions, oregano, and bell pepper juice to the browned beef. Allow it to settle a little bit, folding it all together. Add the tomatoes and cover; simmer for another 15 minutes. With a fork or spatula crush the tomatoes and blend the juice into the sauce; continue simmering for about 10 more minutes. Serve over cooked pasta.
Nutrition Facts : Calories 673.4 calories, Carbohydrate 77.7 g, Cholesterol 85.1 mg, Fat 26.1 g, Fiber 6.6 g, Protein 34.5 g, SaturatedFat 10 g, Sodium 530.2 mg, Sugar 9.6 g
TOSS IT TOGETHER PASTA SURPRISE!
A well stocked pantry can provide a wealth of ideas for dinner on the fly. Here is what we created last night, using the stuff I had on hand
Provided by Kozmic Blues
Categories Lunch/Snacks
Time 18m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions in boiling salted water, until al dente.
- Meanwhile, heat olive oil over medium LOW heat in a large skillet.
- Add garlic cloves and cook until fragrant, or until tiny bubbles begin to sizzle around, do not let brown.
- Add dried basil, sundried tomatoes and seasoned salt to taste.
- Warm oil and garlic while pasta cooks.
- Add halved grape tomatoes.
- When pasta is just about finished, ladle a couple scoops of the pasta water into the skillet with the garlic sauce.
- Drain pasta and toss with garlice sauce.
- Add more pasta water if it seems dry, and add salt and pepper to taste.
- Toss in fresh basil and serve.
Nutrition Facts : Calories 671.2, Fat 29, SaturatedFat 4.1, Sodium 142.3, Carbohydrate 93.3, Fiber 1.7, Sugar 2.3, Protein 18.4
PESTO SURPRISE
Need a quick salad for a picnic? Or potluck? This is perfect and fast!
Provided by Renee Kralic
Categories Salad Pasta Salad Vegetarian Pasta Salad Recipes
Time 35m
Yield 10
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse with cold water and drain.
- Prepared zesty Italian dressing according to package directions.
- In a large bowl, toss together pasta, tomatoes, artichoke hearts, black olives, green olives and cheese. Pour dressing over all, add pesto, and stir until evenly coated. Refrigerate or serve immediately.
Nutrition Facts : Calories 259.3 calories, Carbohydrate 30.5 g, Cholesterol 16.5 mg, Fat 10 g, Fiber 2.8 g, Protein 13 g, SaturatedFat 4 g, Sodium 881.2 mg, Sugar 2.1 g
PUMPKIN PASTA SURPRISE--CLEAN EATING
This is from the current issue of Clean Eating magazine. It looks like a unique and yummy sauce! I imagine one could leave out the meat with success, or sub in some TVP or soy crumbles to make this a veg delight!
Provided by jessi_mcg
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook the pasta according to package directions.
- Brown the ground turkey and add onion and garlic. Add carrots, tomato, and zucchini and saute 3-5 minutes.
- Add red pepper, pumpkin, and pasta sauce (add water here if the sauce is too thick). Simmer 7-10 minutes.
- Add the cream cheese and remove the pan from heat. Allow the cream cheese to melt, then mix the pasta into the sauce.
- Allow the dish to stand 2 minutes before serving.
Nutrition Facts : Calories 408.4, Fat 8.9, SaturatedFat 2.4, Cholesterol 61.1, Sodium 336.1, Carbohydrate 61.2, Fiber 1.6, Sugar 7.5, Protein 25
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