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October 06, 1995 - Image 124

Resource type:
Text
Publication:
The Detroit Jewish News, 1995-10-06

Disclaimer: Computer generated plain text may have errors. Read more about this.

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Low-Fat Diets
Perked Up By Pasta

PHYLLIS STEINBERG SPECIAL TO THE JEWISH NEWS

o cooks all over the world,
der. Drain well. Transfer the
pasta offers one of life's spinach sauce to a large bowl, add
greatest pleasures.
the farfalle and basil, and toss to
It is a perfect vessel for combine. Spoon the pasta mixture
such delights as garlic, olive oil, into 4 shallow bowls and serve.
onions, tomatoes and favorable
Serves 4.
cheese, to name a few.
This simple staple is also a RADIATORE ALLA
healthful food. Packed with com- NORMA
plex carbohydrates but very lit- 2 tablespoons olive oil
large onion, finely chopped
tle fat, it's something that you can 3 1 cloves
garlic, minced
count on when you're reducing 1 pound eggplant, cut into 1/2-
the fat in your diet.
inch-wide strips
A new cookbook, Great Taste- 1/4 cup balsamic vinegar
Low Fat Pasta has dozens of 1 tablespoon sugar
recipes to help you eat hearty and 2 cups canned crushed tomatoes
2 tablespoons chopped fresh
healthy without high fat.
basil, or 1/2 teaspoon dried
The sauces for the
1/2 teaspoon salt
pastas are made using
1/4 teaspoon freshly ground
black pepper
moderate amounts of
12 ounces radiatore pasta
tasty dairy cheeses
1/2 cup part-skim
with lower-fat ingre-
ricotta cheese
dients such as
Start heating a
low-fat milk,
large pot of water to
evaporated skim
boiling for the
milk, and chicken
pasta. In a large
broth. Then, to
nonstick skillet,
ensure that the
heat the oil un-
sauce thickens
til
hot but not
nicely and clings to
smoking over
the pasta, the au-
thors add such commonly used Add the onion medium heat.
and garlic and
ingredients as flour, cornstarch, cook, stirring
frequently,
until the
or no-salt-added tomato paste.
onion has softened, about 7 min-
utes.
FARFALLE WITH
Stir in the eggplant, vinegar,
SPINACH, GARLIC, AND
sugar, and 112 cup of water, bring
RICOTTA
1 tablespoon plus 1 teaspoon
to a boil, reduce to a simmer, and
olive oil
cover. Cook until the eggplant is
1 red bell pepper, diced
tender, about 7 minutes. Stir in
5 cloves garlic, minced
the tomatoes and cook, uncov-
1 pound spinach, stemmed and
ered, stirring frequently, until the
coarsely chopped (about 8
cups)
sauce is flavorful and slightly
3/4 teaspoon salt
thickened, about 5 minutes
1/2 teaspoon freshly ground
longer. Remove from the heat.
black pepper
Stir in the basil, salt, and pep-
1/4 teaspoon ground nutmeg
per.
1 cup part-skim ricotta cheese
Meanwhile, cook the radiatore
1/3 cup low-fat (1%) milk
in the boiling water until just ten-
12 ounces farfalle (bow-tie) pasta
1/3 cup chopped fresh basil, or 1
der. Drain well. Transfer the ra-
teaspoon dried
diatore to a large bowl, add the
Start heating a large pot of wa- eggplant mixture, and toss to
ter to boiling for the pasta. In a combine. Spoon the pasta mix-
large nonstick skillet, heat the oil ture into 4 shallow bowls and
until hot but not smoking over serve with a dollop of the ricotta.
medium heat.
Serves 4.
Add the bell pepper and cook,
stirring frequently, until tender, SPAGHETTI WITH
about 5 minutes. Stir in the gar- FRESH MARINARA
lic and cook, stirring frequently, SAUCE
until the garlic is tender, about 2 3 tablespoons olive oil
2 large onions, minced
minutes.
2 carrots, minced
Stir in the spinach, salt, black 3 pounds plum tomatoes (about
pepper, and nutmeg and cook,
12)
stirring frequently, until the 6 cloves garlic, minced
spinach has wilted, about 3 min- Two 8-ounce cans no-salt-added
tomato sauce
utes.
1/2 cup chopped fresh basil or 1 &
Stir in the ricotta and milk and
1/2 teaspoons dried
cook until the sauce is creamy and 1 teaspoon salt
heated through, about 4 minutes 3/4 teaspoon red pepper flakes
longer.
1/4 teaspoon freshly ground
black pepper
Meanwhile, cook the farfalle in

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