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Show S I M P L Y D E I I Cc I O U s° Trythese “new noodle” dishes—somelight, some hefty, some downrightdifferent. OnAW Up WithPasta y “Lhave beendiningin pasta restaurantsand have really enjoyed E ¥ the new sauces, Can you help with somerecipesI can make at home?” —Karen Adams, al ‘ ‘- wipe ‘ ‘ 7 Slidell, La . i,” } és oodling up in front of a blazing fire on anicy winter night with a comforting bow'l of 5 5 - well-saucedpasta is oneofthe nicest ways to enjoy thepleasures ‘ . e of the season, And pastais an ideal way to delight every member ofthe family, since children ae 1 Pastasnot only are economical sy and easy toprepare but also are i rich : in carbohydrates, and today's “new Wee a creativity. Mostpeople think of ; pastas bathedinrich tomato sauces, vegetable sauces aredefinitely in their prime, sporting bell peppers of & Tf you can’t Seneos (use all red peppers Vegetable y “ every hue, eggplants andfresh herbs J ~~ Oneof our country’s great ae nae yellow ones) and Roasted & pasta course can be dressed up or down. r 3 z |e ee pe as the Pte ee a spiced meat sauce servedover linguine and toppedwith the best chili garnishes and kidney beans What a combination! For my own = =a : ? everyday fare, still stay with the (2 Eg = Pa vinaigrette. atanie pottio of wine, & ‘ a . r on. witha the oven and a green salad with Then ail you - vrai es crusty bread s noodle curiosities comes right out of the heartland: “Cincinnati Chili,” & the Greeks who immigrated to Cincinnati), 3 r Ss ©" Promtop: Cincinnati Chili (thanks to all entertaining, because any meal featuring fi but the tide has changed. Lighter 8B. ve Bb = oe es “a = P : ; and adults alike love noodles noodle”dishes caninspire culinary Ps : es f ‘ y “4 co oe Fs veggies, but I couldn't resist sharing this amazingrecipe. The best wayto enjoy y pastais in a shallow bread served alongside (Cheeseis optional— Just be sure it is freshly grated.) Large cloth lap : napkins are essential. Once you become accustomedto these new fresh sauces, they are bound to become F t Us Hear bowl with a chunk of F ! From You! Are you new to ing? ae co \ Or do you just need new recipes? Tell us about it. Wecannotgive replies, but Sheilapersonal will try [- to answer your questions in upcoming articles. Woisteehoe Station, New York, N.Y. standardfare in your Y . : 10163-5099. kitchen. One tip: When choosing your noodles, the lighter the sauce, the lighter the noodle. Cook the pasta until just tender B es z ts S . S : H E I L A FOOD PHOTOGRAPHER: STEVEN MARK NEEDHAM, FOOD STYLIST ANNE DISRUDE, PROP STYLIST. NOLA LOPEZ. NUTRITIONAL BREAKDOWN. NUTRINFO SHEILA LUKINS IS THE AUTHOR OF “SHEILALUKINS ALL AROUND THE WORLDCOOKBOOK" AND THE CO-AUTHOROF “THE SILVERPALATE COOKBOOK THE SILVER PALATE GOODTIMES COOKBOOK” AND “THE NEW BASICS COOKBOOK L l K I N $s ONE AAMAS Bi; 1996 —— ZINE |
