Class: Vegetarian Spring Pasta Menu
by Chef Janet of the www.satisfiedsoul.com

Back to Loyalist Winter 2006 Menu

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Minestrone Soup

1 Tetra Pkg Vegetable Broth
1 large onion diced onion
1 clove garlic, minced
1 tbsp olive oil
1 tsp oregano
1 can diced tomatoes
1 cups water
2 cups thinly sliced cabbage or broccoli
1 cup sliced zucchini, quartered
1 cup green beans, thawed
1/2 cup thinly sliced carrots
1/2 teaspoon salt (optional)
1 cup cooked orzo
1 can of white beans
1 small wedge of parmesan cheese (or the rind)

1. Sauté onion in oil until translucent then add minced garlic. Cook few more minutes.
2. Add tomatoes, broth, seasonings, vegetables, beans and pasta, brining to a boil.
3. Either put cheese rind in now or grate fresh cheese on top when serving.

Pasta Primavera

This is a wonderful dish when the fresh spring vegetables come out

1 pound Angel Hair or Capellini pasta, uncooked
2 tablespoons olive oil
1 tablespoon minced garlic
1 small Vidalia or sweet onion chopped
* any vegetables you like-sliced baby zucchini, yellow and green, small asparagus sliced, sugar snap peas or snow peas,
1 cup cherry or grape tomatoes, sliced
1/tbsp fresh basil chopped
1 cup vegetable broth or 1 cup light cream
5 tablespoons Parmesan cheese
Salt and freshly ground pepper, to taste

1. Prepare pasta according to package directions; drain.
2. Heat oil in a large skillet over medium-high heat. Add onion and garlic and cook for 3 minutes. Add vegetables, tomatoes, basil, broth or cream . Cook for 3 minutes. Add hot pasta to skillet; toss well. Top with Parmesan cheese and serve immediately.

Noodle Puddings with Raspberry filling

4 ounces Medium or Wide Egg Noodles, uncooked
2 eggs beaten
3 tablespoons white sugar
1/4 teaspoon ground cinnamon
Pinch nutmeg
1/2 cup low-fat cottage cheese
1/3 cup applesauce
1/4 cup raisins
Vegetable oil cooking spray
18 teaspoons raspberry jam

1 .Preheat oven to 350ºF. Prepare egg noodles according to package directions. While the noodles are cooking, beat the eggs, sugar, cinnamon and nutmeg in a large bowl until the sugar is dissolved and the mixture is foamy. Fold in the cottage cheese, applesauce and raisins. Lightly spray a muffin tin (preferably non-stick) with the vegetable oil cooking spray. Or preferably individual custard cups.

2. Drain the noodles in a colander and immediately add them to the egg mixture. Fill each muffin tin 1/2 full. Add 2 teaspoons raspberry jam to each cup, then fill the muffin cups to full. Bake until firm and the tops are golden brown, about 45 minutes. Serve warm.