Tuscan Bean Pasta

Tuscan Bean Pasta


From: Cuisine at Home, Issue No. 69
Makes: 6 cups
Total Time: 30 minutes
Nutrition: per 1 cup with 1 tbs gremolata - 347 calories, 11g fat, 44g carbs, 6g fiber, 13g protein.

Ingredients:
For Pasta Salad

• 3/4 lb refrigerated or frozen filled pasta (ravioli or tortellini)
• 1/2 cup onion, diced
• 1/4 cup carrot, diced
• 1 tbs garlic, minced
• 1 tbs minced fresh thyme
• 1/4 tsp red pepper flakes
• 2 tbs olive oil
• 1 1/2 cups chicken broth (OR Vegetable Broth)
• 3/4 cup dry white wine
• 1  tbs fresh lemon juice
• 1 can cannellini beans, drained, rinsed (15 oz)
• 1 cup grape tomatoes, halved
• salt and pepper to taste
• 4 cups salad greens (escarole or spring greens mix)
• shredded Parmesan

For Lemon-Thyme Gremolata:

• 1/2 cup fresh bread crumbs
• 1 tbs olive oil
• 1 tbs minced fresh thyme
• 2 tsp lemon zest, minced
• salt and pepper to taste

Instructions:

1. Bring a large pot of salted water to a boil for the pasta. Cook pasta according to package directions. Drain and set aside.
2. Sweat onions, carrot, garlic, thyme, and pepper flakes in oil in a large saute pan over medium-low heat until carrots are tender, about 15 minutes. Stir in broth, wine, and lemon juice, and bring to a boil. Add cooked pasta, beans and tomatoes, simmering just to heat through. Off heat, season with salt and pepper.
3. To serve, place 1 cup salad in each of 4 bowls. Top with broth, pasta, gremolata and Parmesan.
4. For the gremolata: toast crumbs in oil in a small nonstick skillet over medium heat until golden, stirring often. Transfer to a bowl and toss with remaining ingredients.

Tortellini & Butternut Squash

Tortellini and Butternut Squash

From: Cuisine at Home, Issue No. 65
Makes: 4 cups
Total time: 30 minutes
Nutrition: per cup - 395 cal; 23g fat; 39g carbs; 3g fiber; 11g protein

Ingredients:

• 1 1/2 cups butternut squash, peeled, cubed
• 1/2 lb refrigerated cheese tortellini (about 2 cups)
• 1 tbs olive oil
• 2 slices prosciutto, cut into thin ribbons (1 oz) (Omit for vegetarian)
• 5 tbs butter, cubed
• 1 large sprig of fresh sage (about 10 leaves)
• 2 tbs dry white wine
• 1 tsp sugar
• Juice of 1/2 lemon
• Chopped fresh parsley
• Fresh ground black pepper

Ingredients:

1. Cook squash in a saucepan of boiling salted water for 3 minutes. Add the tortellini; cook according to package directions and until squash is tender. Drain pasta and squash; set aside.
2. Heat oil in skillet over medium high. Add prosciutto, cook until crisp, then drain on a paper towel-lined plate. Return skillet to burner (with drippings); reduce heat to medium.
3. Melt butter in the skillet. Add sage sprig and cook until butter browns, about 4 minutes; remove sage and discard. Stir in wine and sugar; cook 30 seconds, then add reserved squash, tortellini, and prosciutto. Toss to heat through.
4. Off heat, finish with lemon juice, parsley and pepper.