A Collection of Italian Recipes

[Kebamo]

Cheese Manicotti Florentine

16 Manicotti Noodles
1 Pound Ricotta Cheese; or cottage cheese
1/2 Pound Mozzarella Cheese
1 Cup Parmesan Cheese
2 Eggs; beaten
1 Tablespoon Chopped Parsley
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1/8 Teaspoon Nutmeg
2 Cups Spaghetti Sauce
1 Small Onion
1/2 Pound Mushrooms
1/2 Pound Spinach

Sautee chopped onions and mushrooms until tender. Steam chopped
spinach until wilted (or use thawed frozen spinach). Combine ricotta,
mozzarella, 3/4 cup of the Parmesan, eggs, parsley, spices. Add spinach
and 3/4 of sautee to mixture. Fill uncooked manicotti shells; place
filled shells in a single layer in a greased 13x9 baking pan. Add
remaining sautee to spaghetti sauce. Cover manicotti with sauce.
Sprinkle with remaining Parmesan. Bake at 350 F for 35 minutes.
==========================
Chicken Breasts In Rasberry Marinade

4 each boneless skinless chicken breast ha
1 cup extra virgin olive oil
1/4 cup red wine vinegar
1 each orange zest; julienned
1 teaspoon thyme
1 teaspoon sage
1/2 cup shallots; finely chopped
1 cup whole fresh raspberries
1 cup orange sections

Marinate the chicken breasts in a mixture of all ingredients except for
the orange sections for two hours. Romove from the marinade and oven
roast the breasts at 350 degrees for 10 minutes on each side, or until
done. Remove to a serving platter and deglaze the roasting pan with the
marinade. Transfer the marinade to a sauce pan and reduce to thicken
slightly. Finish the sauce with 1 cup orange sections. Serve with the
reduced raspberry marinade sauce.
==========================
Chicken Pasta Italiana

2 quarts Water
1/2 cup Dry White Wine
4 (4 Oz.) Boneless; Skinned Chicken Breasts
6 tablespoons crushed Garlic
3 tablespoons Thinly Sliced Basil
1/8 teaspoon Salt
1/8 teaspoon Pepper
2 tablespoons Lemon Juice
4 ounces Uncooked Rigatoni Pasta
1 tablespoon Olive Oil
1 medium Size Red Pepper Julienne
4 Ripe Olives Thinly Sliced

Bring Water To A Boil in Medium Sauce Pan. Add Wine, Chicken & Garlic.
Reduce Heat & Simmer 15 Min. OR Until Chicken Is Done. Remove Chicken &
Garlic From Broth, Reserving Broth. Let Chicken Cool. Cut Chicken Into 1/2
in. Pieces. Set Aside. Crush Garlic in A Small Bowl, Add Basil, Salt,
Pepper & Lemon Juice.Mix Well & Set Aside.
Bring Reserved Broth To A Boil. Add Pasta. Cook 12 Min. OR Until AL
Dente. Drain. Rinse Under Cold Water. Drain. Toss Pasta With Olive Oil.
Combine Resrved Garlic-Lemon Mixture, Chicken, Pasta, Bell Peppers &
Olives in A Large Bowl. Toss Gently. Chill At Least 1 Hour.Spoon Chicken
Mixture Onto Lettuce Lined Plates.
=================================
Fettuccine Alfredo

4 tablespoon butter
6 tablespoon parmesan cheese
8 oz fettuccine
1/2 cup heavy cream
1 single salt and pepper to taste

Melt butter in a small saucepan over a low heat. Off the heat add the
cream and the grated parmesan. Put back on the fire to heat the sauce
through and melt the cheese. Do not boil. Stir in the salt and pepper.

Cook the fettuccine in plenty of boiling salted water. Drain well.
Combine the noodles and the sauce and leave to stand covered for two
minutes before serving.
===============================
Fettuccine With Cream, Basil And Romano

4 each Bacon slices; chopped thick
4 each Green onions; chopped
1/2 cup Whipping cream
1/2 cup Parmesan; freshly grated
Or:
1/2 cup Romano; freshly grated
1/3 cup Basil; chopped fresh
1/2 pound Fettuccine
Salt and freshly ground pepp
Parmesan; freshly grated
Romano; freshly grated

Cook bacon in heavy medium skillet over medium heat until beginning to
brown. Add green onions and stir until softened, about 1 minute. Add cream
and simmer until beginning to thicken, about 1 minute. Mix in 1/2 cup
Romano cheese and chopped fresh basil. Meanwhile, cook fettuccine in large
pot of boiling salted water until just tender but still firm to bite,
stirring occasionally. Drain well. Return to hot pot. Add sauce and stir
to coat. Season with salt and pepper. Serve immediately, passing
additional cheese separately. *** My notes: When I made this, I used 1 cup
whipping cream, 1/2 cup each Parmesan and Romano, 1 tbsp dried basil, and
substituted 4 or 5 thin slices of Prosciutto for the bacon- frying
slightly in butter. I used about 6 ounces of "Pesto Linguini", which is a
thinner pasta containing basil. We like LOTS of sauce!
================================
Herbed Parmesan Spaghetti Sauce

28 oz whole tomatoes
1/4 cup parmesan cheeze
1/2 teaspoon sugar
1 tablespoon olive oil
2 onions chopped
4 crushed garlic cloves or
2 minced garlic
7 oz can tomato sauce
1/2 cup red wine (optional)
1 sweet green pepper
1 teaspoon dried leaf basil
1/2 teaspoon leaf oregano

Heat oil in a large saucpan set over medium heat. In a medium sized
saucepan set over medium heat add whole tomatoes and herbs and spices with
tomato sauce, parmesan and sugar in a medium sized saucepan set over
medium heat. Break up tomatoes with a spoon as you stir. Simmer,
uncovered for 5 min.

Saute for 2 min. Add remaining ingredients. Cover and bring to a boil,
stirring often. Then, reduce heat and simmer, stirring often for at least
5 min.

Yield: 4 servings
============================================
Italian Sausage Spaghetti Sauce

2 lb sweet italian sausage
1 cup dried parsley
2 tablespoon garlic, finely chopped
1/2 cup extra virgin olive oil
1 teaspoon red cayenne pepper
1 cup plain flour
3 tablespoon lea & perrins
2 cup onions, finely chopped
1 cup celery, finely chopped
1/4 teaspoon dried mint
1/2 cup bell pepper, finely chopped
3 cup tomato sauce
2 cup water
1 single salt, to taste
2 cup dry white wine

Cut Italian sausage into 2-inch lengths. Brown sausage off
in olive oil (about half cook it), remove from pan and put
aside, Add flour to oil that was used and make roux. Add
onions, celery, and bell pepper. Stir and cook until tender
or clear. Add water and stir until smooth. Add wine (you may
wish to experiment with the amount of wine used, 2 cups is too
much for some tastes), parsley, and garlic. Pour in red pepper,
Lea & Perrins Worcestershire sauce, dried mint, and tomato sauce.
Stir real well. Bring to a bubbly boil and add salt, to taste.
Add sausage. Bring back to a boil. Turn heat down to simmer.
Cook for about 3 or 4 hours.
Serve over spaghetti topped with cheese.
==================================
Linguini With White Clam Sauce

13 Ounces Clams, Canned; chopped (2 cans) *
1/4 Cup Olive Oil
8 Cloves Garlic; minced
1/3 Cup Fresh Parsley; chopped
Salt And Pepper

* with juice from one can.

Heat olive oil in skillet. Add garlic. Add parsley, clams, juice and
salt and pepper. Heat 2 minutes and serve with linguini noodles.
==================================
Olive Garden Capellini Primavera (Light)

low-cal, main dish, italian, mom's best

1 tablespoon Olive oil
1 teaspoon Butter
5 cups Broccoli florets; cut into 1
pieces
1 1/2 cups Chopped onions
3/4 cup Julienned carrots
3 cups Sliced mushrooms
1 1/4 cups Halved lengthwise and thinly
yellow squash
1 teaspoon Finely chopped garlic
1 1/4 cups Crushed tomatoes
9 Sun-dried tomato halves; not
minced
1 tablespoon Low-sodium beef boullion
1 tablespoon Fresh chopped parsley
1/4 teaspoon Dried oregano
1/4 teaspoon Ground rosemary
1/8 teaspoon Crushed red pepper flakes
9 ounces Capellini pasta (angel hair)
2 tablespoons Grated parmesan cheese

1. To prepare sauce, in large non-stick saucepan, heat oil and butter over
medium-high heat 30 seconds. Add broccoli, onions, and carrot and saute
until carrot is tender, 5 minutes. ADd mushrooms, squash, and garlic;
saute 2 minutes longer.

2. Add 1 1/2 cups water and the next 7 ingredients; cook, stirring until
just below boiling. Lower heat, cover and simmer until vegetables are
tender, 8-10 min.

3. Meanwhile, cook pasta in large pot of boiling water until tender, 6-8
minutes. Drain and place in serving bowl. Toss with sauce and sprinkle
with cheese.

Serving (2 cups)

Source: Weight Watchers Magazine, December 1994
=====================================
Pasta E Fagioli -2

-----In A Dutch Oven, Saute Togethe
Olive Oil
1/2 Lb Italian Sausage
1 Med Onion; chopped
4 Cloves Garlic; minced
------Add------
2 Cans Stewed Tomatoes
1/2 Jar Spaghetti Sauce; Prego
3 Cups Water
1 Chicken-Flavored Bullion Cube
1 Bay Leaf
1 Can Great Northern Beans; undrained
2 Stalks Celery; sliced
6 Baby Carrots; cut into matchsticks
1 Tsp Dried Parsley
Salt And Freshly Ground Pepper; (LOTS of pepper!)

Bring to a boil, then reduce heat and cover and simmer for an hour or so.

Then add:
2 cups of "salad macaroni" and more water, if necessary, and simmer until
the pasta is done (about 15 minutes). Serve with crusty french bread and
the wine of your choice.

Comfort food!!
================================
Rigatoni Alla Fontina

1 lb rigatoni
6 tablespoon sweet butter
2 pinch nutmeg
2 pinch black pepper
3 tablespoon salt
1/2 lb sliced fontina cheese
1 cup parmigiano cheese

Preheat oven to 400 degrees.

Cook the rigatoni in 5 to 6 quarts salted boiling water until extra al
dante (they will finish cooking in the oven). Drain well and place in a
large bowl.

Add 2/3 of the butter, 1/2 of the parmigiano, and nutmeg and mix well
until all the pasta is coated. In a buttered baking dish, make a layer
of the pasta, a layer of the fontina cheese, sprinkle with the
parmigiano, and repeat the process until the pasta is used up, ending
with a layer of the fontina on top. Sprinkle with parmigiano and black
pepper and dot with the remaining butter. Bake for 15 minutes, or until
the cheese is melted. May be served on flat plates.
Serves 4
===================================
Shells With Shrimp And Green Beans In Garlic Oil

1/4 cup Olive Oil
1/4 teaspoon Crushed dried red pepper
2 tablespoons Thnly slivered dried tomat
8 ounces Medium Shells
2 each Garlic cloves crushed
8 ounces Shrimp,shelled deveined; chp
2 tablespoons Italian parsley
8 ounces Fresh grn beans 1" long

Heat olive oil in a medium skillet; stir in garlic and red pepper; saute
over low heat 1 min. Raise heat to high; immediatley add the shrimp all at
once. Saute, stirring constantly, until they become pink, about 3 min. (
do not over cook ). Stir in the sundried tomatoes (in oil) and parsley.
Remove from heat.

Cook shells until they are tender.

Toss shrimp mixture, shells and beans together. Serve at once.
======================================
Tortellini With Peas And Prosciutto

15 ounces Tortellini; cheese
1 1/2 cups Whipping cream
Nutmeg; freshly grated pinc
6 tablespoons Parmesan; freshly grated
3/4 cup Peas; frozen tiny thawed d
1 1/2 ounces Prosciutto; fat trimmed cut
Salt and freshly ground pepp

Cook tortellini in large pot of boiling salted water until barely tender,
stirring occasionally to prevent sticking. Drain thoroughly.
Meanwhile, bring cream to boil in heavy large saucepan. Reduce heat.
Add nutmeg and simmer until slightly thickened, about 8 minutes.
Return tortellini to pot. Add warm cream, Parmesan, peas and prosciutto.
Simmer over low heat until tortellini are tender and sauce thickens,
stirring occasionally, about 4 minutes. Season with salt and pepper.
Divide among four warm bowls and serve.
=====================================
Veal Parmesan With Prosciutto

1/2 pound Veal, thin sliced; pounded
Thin (1/8" thick)
1 Shallot (minced)
10 milliliters Garlic (minced)
1/2 cup White wine
1/4 cup Prosciutto (chopped-up
Into 1-inch long strips)
3 tablespoons Olive oil
Fresh grated parmesan cheese
Flour
White pepper
Chopped parsley

Sprinkle pepper on both sides of veal and roll in flour. Put oil in
skillet and heat to medium-high. Add prosciutto and cook for 1 minute. Add
veal and cook for 1 minute on each side. Remove veal and set aside.
Scrape sides of skillet. Add shallot and garlic and saute for 1 minute.
Pour in wine, stir, set heat to high and reduce fluid for 3-5 minutes. Set
heat to medium and add veal to pan for another minute without turning.
Arrange veal on dinner plate with prosciutto on top of each piece.
Drizzle liquid over veal and sprinkle with parmesan cheese. Add a touch of
parsley and serve.
Great with cold-pasta salad, or a simple green salad with vinegar and oil.
=========================================
Veal Marsala

2 pounds Veal scaloppine
1/2 teaspoon Salt
1/8 teaspoon Pepper
3 tablespoons Butter
3 tablespoons Beef stock
1/3 cup Marsala wine

SPRINKLE VEAL WITH SALT AND PEPPER. Heat butter in a saute pan and brown
veal, a few pieces at a time, 2-3 minutes on each side. Remove veal from
pan and keep warm. Add stock and Marsala to the pan and boil 1-2 minutes,
stirring to incorporate all browned bits.
Pour sauce over veal and serve.
================================================
Turkey & Eggplant Romano

1 1/4 cups Turkey stock; or chicken stk
6 ounces Tomato paste
1 each Eggplant; peeled/diced-med.
1 each Onion; minced
1 each Garlic clove; minced
Parsley; sprigs chopped (2-3
2 teaspoons Italian seasoning
1/2 pound Turkey; cooked-1/2" cubes
4 tablespoons Romano cheese; grated

Combine all ingredients except turkey and romano cheese in a large
non-stick skillet. (or other skillet, sprayed with Pam) Simmer uncovered,
stirring frequently, until eggplant is tender and most of the liquid has
evaporated (10 to 12 minutes). Stir in turkey and heat through. Sprinkle
with cheese and serve immediately.
========================================
Sausage And Roasted Pepper Calzone

-----CRUST-----
15 ounces Pkg PillsBury Pie Crusts
-----FILLING-----
1 pound Sweet Italian sausage
1 each Garlic clove minced
1/4 teaspoon Italian seasoning
2 each Eggs
8 ounces Mozzarella cheese; cubes
1/4 cup Pine nuts
1/2 cup Sliced green onions
1/4 teaspoon Basil leaves
1/4 teaspoon Pepper
1/3 cup Ricotta Cheese
7 ounces Jar roasted red peppers chp

Heat oven to 400 F. Allow both crust pouches to stand at room temp 15-20
min.

Meanwhile, in large skillet brown sausage with onions and garlic; drain.
Stir in basil, Italian seasoning and pepper. In small bowl, beat eggs with
fork; reserve 1.5 tbs; set aside. Add ricotta cheese to remaining eggs;
mix well. Stir into sausage mixture. Add mozzarella cheese, peppers and 3
tbs of the pine nuts.

Remove crusts from pouches; unfold. Press out fold lines. Place one
prepared crust on end of large ungreased cookie sheet with about 1/3 of
crust hanging over edge. Spoon half of sausage mixture over half of crust
on cookie sheet, leaving abou 1" border and mounding filling towards
center. Fold pie crust half over filling' press edges with fork to seal.
Cut four 1" slits in top of crust. Repeat with second crust and remaining
filling at opposite end of cookie sheet. Brush with reserved 1.5 tbs egg.
Sprinkle with remaining pine nuts.

Bake at 400 F for 20-25 min or until crust is golden brown. To serve cut
each calzone in half or into 3 wedges.

[Kebamo]

Cheese Manicotti Florentine

16 Manicotti Noodles
1 Pound Ricotta Cheese; or cottage cheese
1/2 Pound Mozzarella Cheese
1 Cup Parmesan Cheese
2 Eggs; beaten
1 Tablespoon Chopped Parsley
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1/8 Teaspoon Nutmeg
2 Cups Spaghetti Sauce
1 Small Onion
1/2 Pound Mushrooms
1/2 Pound Spinach

Sautee chopped onions and mushrooms until tender. Steam chopped
spinach until wilted (or use thawed frozen spinach). Combine ricotta,
mozzarella, 3/4 cup of the Parmesan, eggs, parsley, spices. Add spinach
and 3/4 of sautee to mixture. Fill uncooked manicotti shells; place
filled shells in a single layer in a greased 13x9 baking pan. Add
remaining sautee to spaghetti sauce. Cover manicotti with sauce.
Sprinkle with remaining Parmesan. Bake at 350 F for 35 minutes.
==========================
Chicken Breasts In Rasberry Marinade

4 each boneless skinless chicken breast ha
1 cup extra virgin olive oil
1/4 cup red wine vinegar
1 each orange zest; julienned
1 teaspoon thyme
1 teaspoon sage
1/2 cup shallots; finely chopped
1 cup whole fresh raspberries
1 cup orange sections

Marinate the chicken breasts in a mixture of all ingredients except for
the orange sections for two hours. Romove from the marinade and oven
roast the breasts at 350 degrees for 10 minutes on each side, or until
done. Remove to a serving platter and deglaze the roasting pan with the
marinade. Transfer the marinade to a sauce pan and reduce to thicken
slightly. Finish the sauce with 1 cup orange sections. Serve with the
reduced raspberry marinade sauce.
==========================
Chicken Pasta Italiana

2 quarts Water
1/2 cup Dry White Wine
4 (4 Oz.) Boneless; Skinned Chicken Breasts
6 tablespoons crushed Garlic
3 tablespoons Thinly Sliced Basil
1/8 teaspoon Salt
1/8 teaspoon Pepper
2 tablespoons Lemon Juice
4 ounces Uncooked Rigatoni Pasta
1 tablespoon Olive Oil
1 medium Size Red Pepper Julienne
4 Ripe Olives Thinly Sliced

Bring Water To A Boil in Medium Sauce Pan. Add Wine, Chicken & Garlic.
Reduce Heat & Simmer 15 Min. OR Until Chicken Is Done. Remove Chicken &
Garlic From Broth, Reserving Broth. Let Chicken Cool. Cut Chicken Into 1/2
in. Pieces. Set Aside. Crush Garlic in A Small Bowl, Add Basil, Salt,
Pepper & Lemon Juice.Mix Well & Set Aside.
Bring Reserved Broth To A Boil. Add Pasta. Cook 12 Min. OR Until AL
Dente. Drain. Rinse Under Cold Water. Drain. Toss Pasta With Olive Oil.
Combine Resrved Garlic-Lemon Mixture, Chicken, Pasta, Bell Peppers &
Olives in A Large Bowl. Toss Gently. Chill At Least 1 Hour.Spoon Chicken
Mixture Onto Lettuce Lined Plates.
=================================
Fettuccine Alfredo

4 tablespoon butter
6 tablespoon parmesan cheese
8 oz fettuccine
1/2 cup heavy cream
1 single salt and pepper to taste

Melt butter in a small saucepan over a low heat. Off the heat add the
cream and the grated parmesan. Put back on the fire to heat the sauce
through and melt the cheese. Do not boil. Stir in the salt and pepper.

Cook the fettuccine in plenty of boiling salted water. Drain well.
Combine the noodles and the sauce and leave to stand covered for two
minutes before serving.
===============================
Fettuccine With Cream, Basil And Romano

4 each Bacon slices; chopped thick
4 each Green onions; chopped
1/2 cup Whipping cream
1/2 cup Parmesan; freshly grated
Or:
1/2 cup Romano; freshly grated
1/3 cup Basil; chopped fresh
1/2 pound Fettuccine
Salt and freshly ground pepp
Parmesan; freshly grated
Romano; freshly grated

Cook bacon in heavy medium skillet over medium heat until beginning to
brown. Add green onions and stir until softened, about 1 minute. Add cream
and simmer until beginning to thicken, about 1 minute. Mix in 1/2 cup
Romano cheese and chopped fresh basil. Meanwhile, cook fettuccine in large
pot of boiling salted water until just tender but still firm to bite,
stirring occasionally. Drain well. Return to hot pot. Add sauce and stir
to coat. Season with salt and pepper. Serve immediately, passing
additional cheese separately. *** My notes: When I made this, I used 1 cup
whipping cream, 1/2 cup each Parmesan and Romano, 1 tbsp dried basil, and
substituted 4 or 5 thin slices of Prosciutto for the bacon- frying
slightly in butter. I used about 6 ounces of "Pesto Linguini", which is a
thinner pasta containing basil. We like LOTS of sauce!
================================
Herbed Parmesan Spaghetti Sauce

28 oz whole tomatoes
1/4 cup parmesan cheeze
1/2 teaspoon sugar
1 tablespoon olive oil
2 onions chopped
4 crushed garlic cloves or
2 minced garlic
7 oz can tomato sauce
1/2 cup red wine (optional)
1 sweet green pepper
1 teaspoon dried leaf basil
1/2 teaspoon leaf oregano

Heat oil in a large saucpan set over medium heat. In a medium sized
saucepan set over medium heat add whole tomatoes and herbs and spices with
tomato sauce, parmesan and sugar in a medium sized saucepan set over
medium heat. Break up tomatoes with a spoon as you stir. Simmer,
uncovered for 5 min.

Saute for 2 min. Add remaining ingredients. Cover and bring to a boil,
stirring often. Then, reduce heat and simmer, stirring often for at least
5 min.

Yield: 4 servings
============================================
Italian Sausage Spaghetti Sauce

2 lb sweet italian sausage
1 cup dried parsley
2 tablespoon garlic, finely chopped
1/2 cup extra virgin olive oil
1 teaspoon red cayenne pepper
1 cup plain flour
3 tablespoon lea & perrins
2 cup onions, finely chopped
1 cup celery, finely chopped
1/4 teaspoon dried mint
1/2 cup bell pepper, finely chopped
3 cup tomato sauce
2 cup water
1 single salt, to taste
2 cup dry white wine

Cut Italian sausage into 2-inch lengths. Brown sausage off
in olive oil (about half cook it), remove from pan and put
aside, Add flour to oil that was used and make roux. Add
onions, celery, and bell pepper. Stir and cook until tender
or clear. Add water and stir until smooth. Add wine (you may
wish to experiment with the amount of wine used, 2 cups is too
much for some tastes), parsley, and garlic. Pour in red pepper,
Lea & Perrins Worcestershire sauce, dried mint, and tomato sauce.
Stir real well. Bring to a bubbly boil and add salt, to taste.
Add sausage. Bring back to a boil. Turn heat down to simmer.
Cook for about 3 or 4 hours.
Serve over spaghetti topped with cheese.
==================================
Linguini With White Clam Sauce

13 Ounces Clams, Canned; chopped (2 cans) *
1/4 Cup Olive Oil
8 Cloves Garlic; minced
1/3 Cup Fresh Parsley; chopped
Salt And Pepper

* with juice from one can.

Heat olive oil in skillet. Add garlic. Add parsley, clams, juice and
salt and pepper. Heat 2 minutes and serve with linguini noodles.
==================================
Olive Garden Capellini Primavera (Light)

low-cal, main dish, italian, mom's best

1 tablespoon Olive oil
1 teaspoon Butter
5 cups Broccoli florets; cut into 1
pieces
1 1/2 cups Chopped onions
3/4 cup Julienned carrots
3 cups Sliced mushrooms
1 1/4 cups Halved lengthwise and thinly
yellow squash
1 teaspoon Finely chopped garlic
1 1/4 cups Crushed tomatoes
9 Sun-dried tomato halves; not
minced
1 tablespoon Low-sodium beef boullion
1 tablespoon Fresh chopped parsley
1/4 teaspoon Dried oregano
1/4 teaspoon Ground rosemary
1/8 teaspoon Crushed red pepper flakes
9 ounces Capellini pasta (angel hair)
2 tablespoons Grated parmesan cheese

1. To prepare sauce, in large non-stick saucepan, heat oil and butter over
medium-high heat 30 seconds. Add broccoli, onions, and carrot and saute
until carrot is tender, 5 minutes. ADd mushrooms, squash, and garlic;
saute 2 minutes longer.

2. Add 1 1/2 cups water and the next 7 ingredients; cook, stirring until
just below boiling. Lower heat, cover and simmer until vegetables are
tender, 8-10 min.

3. Meanwhile, cook pasta in large pot of boiling water until tender, 6-8
minutes. Drain and place in serving bowl. Toss with sauce and sprinkle
with cheese.

Serving (2 cups)

Source: Weight Watchers Magazine, December 1994
=====================================
Pasta E Fagioli -2

-----In A Dutch Oven, Saute Togethe
Olive Oil
1/2 Lb Italian Sausage
1 Med Onion; chopped
4 Cloves Garlic; minced
------Add------
2 Cans Stewed Tomatoes
1/2 Jar Spaghetti Sauce; Prego
3 Cups Water
1 Chicken-Flavored Bullion Cube
1 Bay Leaf
1 Can Great Northern Beans; undrained
2 Stalks Celery; sliced
6 Baby Carrots; cut into matchsticks
1 Tsp Dried Parsley
Salt And Freshly Ground Pepper; (LOTS of pepper!)

Bring to a boil, then reduce heat and cover and simmer for an hour or so.

Then add:
2 cups of "salad macaroni" and more water, if necessary, and simmer until
the pasta is done (about 15 minutes). Serve with crusty french bread and
the wine of your choice.

Comfort food!!
================================
Rigatoni Alla Fontina

1 lb rigatoni
6 tablespoon sweet butter
2 pinch nutmeg
2 pinch black pepper
3 tablespoon salt
1/2 lb sliced fontina cheese
1 cup parmigiano cheese

Preheat oven to 400 degrees.

Cook the rigatoni in 5 to 6 quarts salted boiling water until extra al
dante (they will finish cooking in the oven). Drain well and place in a
large bowl.

Add 2/3 of the butter, 1/2 of the parmigiano, and nutmeg and mix well
until all the pasta is coated. In a buttered baking dish, make a layer
of the pasta, a layer of the fontina cheese, sprinkle with the
parmigiano, and repeat the process until the pasta is used up, ending
with a layer of the fontina on top. Sprinkle with parmigiano and black
pepper and dot with the remaining butter. Bake for 15 minutes, or until
the cheese is melted. May be served on flat plates.
Serves 4
===================================
Shells With Shrimp And Green Beans In Garlic Oil

1/4 cup Olive Oil
1/4 teaspoon Crushed dried red pepper
2 tablespoons Thnly slivered dried tomat
8 ounces Medium Shells
2 each Garlic cloves crushed
8 ounces Shrimp,shelled deveined; chp
2 tablespoons Italian parsley
8 ounces Fresh grn beans 1" long

Heat olive oil in a medium skillet; stir in garlic and red pepper; saute
over low heat 1 min. Raise heat to high; immediatley add the shrimp all at
once. Saute, stirring constantly, until they become pink, about 3 min. (
do not over cook ). Stir in the sundried tomatoes (in oil) and parsley.
Remove from heat.

Cook shells until they are tender.

Toss shrimp mixture, shells and beans together. Serve at once.
======================================
Tortellini With Peas And Prosciutto

15 ounces Tortellini; cheese
1 1/2 cups Whipping cream
Nutmeg; freshly grated pinc
6 tablespoons Parmesan; freshly grated
3/4 cup Peas; frozen tiny thawed d
1 1/2 ounces Prosciutto; fat trimmed cut
Salt and freshly ground pepp

Cook tortellini in large pot of boiling salted water until barely tender,
stirring occasionally to prevent sticking. Drain thoroughly.
Meanwhile, bring cream to boil in heavy large saucepan. Reduce heat.
Add nutmeg and simmer until slightly thickened, about 8 minutes.
Return tortellini to pot. Add warm cream, Parmesan, peas and prosciutto.
Simmer over low heat until tortellini are tender and sauce thickens,
stirring occasionally, about 4 minutes. Season with salt and pepper.
Divide among four warm bowls and serve.
=====================================
Veal Parmesan With Prosciutto

1/2 pound Veal, thin sliced; pounded
Thin (1/8" thick)
1 Shallot (minced)
10 milliliters Garlic (minced)
1/2 cup White wine
1/4 cup Prosciutto (chopped-up
Into 1-inch long strips)
3 tablespoons Olive oil
Fresh grated parmesan cheese
Flour
White pepper
Chopped parsley

Sprinkle pepper on both sides of veal and roll in flour. Put oil in
skillet and heat to medium-high. Add prosciutto and cook for 1 minute. Add
veal and cook for 1 minute on each side. Remove veal and set aside.
Scrape sides of skillet. Add shallot and garlic and saute for 1 minute.
Pour in wine, stir, set heat to high and reduce fluid for 3-5 minutes. Set
heat to medium and add veal to pan for another minute without turning.
Arrange veal on dinner plate with prosciutto on top of each piece.
Drizzle liquid over veal and sprinkle with parmesan cheese. Add a touch of
parsley and serve.
Great with cold-pasta salad, or a simple green salad with vinegar and oil.
=========================================
Veal Marsala

2 pounds Veal scaloppine
1/2 teaspoon Salt
1/8 teaspoon Pepper
3 tablespoons Butter
3 tablespoons Beef stock
1/3 cup Marsala wine

SPRINKLE VEAL WITH SALT AND PEPPER. Heat butter in a saute pan and brown
veal, a few pieces at a time, 2-3 minutes on each side. Remove veal from
pan and keep warm. Add stock and Marsala to the pan and boil 1-2 minutes,
stirring to incorporate all browned bits.
Pour sauce over veal and serve.
================================================
Turkey & Eggplant Romano

1 1/4 cups Turkey stock; or chicken stk
6 ounces Tomato paste
1 each Eggplant; peeled/diced-med.
1 each Onion; minced
1 each Garlic clove; minced
Parsley; sprigs chopped (2-3
2 teaspoons Italian seasoning
1/2 pound Turkey; cooked-1/2" cubes
4 tablespoons Romano cheese; grated

Combine all ingredients except turkey and romano cheese in a large
non-stick skillet. (or other skillet, sprayed with Pam) Simmer uncovered,
stirring frequently, until eggplant is tender and most of the liquid has
evaporated (10 to 12 minutes). Stir in turkey and heat through. Sprinkle
with cheese and serve immediately.
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Sausage And Roasted Pepper Calzone

-----CRUST-----
15 ounces Pkg PillsBury Pie Crusts
-----FILLING-----
1 pound Sweet Italian sausage
1 each Garlic clove minced
1/4 teaspoon Italian seasoning
2 each Eggs
8 ounces Mozzarella cheese; cubes
1/4 cup Pine nuts
1/2 cup Sliced green onions
1/4 teaspoon Basil leaves
1/4 teaspoon Pepper
1/3 cup Ricotta Cheese
7 ounces Jar roasted red peppers chp

Heat oven to 400 F. Allow both crust pouches to stand at room temp 15-20
min.

Meanwhile, in large skillet brown sausage with onions and garlic; drain.
Stir in basil, Italian seasoning and pepper. In small bowl, beat eggs with
fork; reserve 1.5 tbs; set aside. Add ricotta cheese to remaining eggs;
mix well. Stir into sausage mixture. Add mozzarella cheese, peppers and 3
tbs of the pine nuts.

Remove crusts from pouches; unfold. Press out fold lines. Place one
prepared crust on end of large ungreased cookie sheet with about 1/3 of
crust hanging over edge. Spoon half of sausage mixture over half of crust
on cookie sheet, leaving abou 1" border and mounding filling towards
center. Fold pie crust half over filling' press edges with fork to seal.
Cut four 1" slits in top of crust. Repeat with second crust and remaining
filling at opposite end of cookie sheet. Brush with reserved 1.5 tbs egg.
Sprinkle with remaining pine nuts.

Bake at 400 F for 20-25 min or until crust is golden brown. To serve cut
each calzone in half or into 3 wedges.