posted by RisaG 02-04-100 5:59 PM
* Exported from MasterCook *
Radiatore (adapted)
Recipe By : Graham Kerr's Best, p. 189
Serving Size : 4 Preparation Time :0:00
Categories : Low Fat Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (28 oz.) can tomato puree
1 tbsp. light olive oil + dash toasted sesame oil
1 red bell pepper -- seeded and chopped
2 cloves garlic -- peeled and chopped
1 cup de-alcoholized white wine -- or 1 cup dry white wine
1 sprig fresh basil (with at least 6 leaves)
8 oz. radiatore pasta -- uncooked
1 tbsp. fresh oregano -- chopped
1 tbsp. fresh parsley -- chopped
4 tbsp. dry Monterey Jack Cheese
4 tsp. pine nuts
In a large saucepan, heat the olive oil with the chopped bell pepper and garlic over medium-high heat. Add the tomato puree, a little water, de-alcoholized white wine, and the sprig of basil. Stir in the radiatore.
Turn the heat to low and put the lid on the saucepan. Cook for 4 minutes if you have fresh pasta and 8 minutes for dried. This will cook the pasta verde verde, or just a little bit less than al dente. You'll see that most of the sauce is absorbed into the radiatore. Remove the basil sprig. Add the oregano and parsley, and stir.
To serve: Place in serving bowls and sprinkle with the grated cheese and pine nuts.
Nutritional information: Per serving - calories 365, % calories from fat - 22%, fat - 9g, sat fat - 2%, sodium - 144mg, chol - 5mg, carbo - 61g, dietary fiber - 6g.