| Show I 1 I r fl r lit - I6 4- I'd love to eat it all year long Any ideas for "I love making pasta in the winter-an- d warm-weathe- R 1 Lovy Concord Mass pasta?"-Jean- ne 1 'U A k9 rL 0) your pasta with tomatoes (try roasted as well as fresh) poultry seafood fresh vegetables or simply with olive oil and herbs keep this in mind: h The lighter the topping the lighter the pasta Pasta is after all an e its that's source of complex carbohydrates Considering ease virtually versatility good value and great taste pasta is the pelfect food! time food! Want to take full advantage of the season's sumptuous flavors—and also get Out of the kitchen fast? Think pasta! No longer limited to heavy sauces n macaroni salads and warming winto menus pasta has achieved iron-ric- fat-lade- g a new popularity thanks to pasta products updated recipes with fewer calories and the ease of the microwave So whether you toss fat-fre- quick-cookin- CAESAR Pr BUTTERFLIES The tangy flavor of a Caesar salad is yours in this main dish—a light pasta salad that will tantalize even the most sophisticated palates 113 vinegar cup e mustard 2 teaspoons 1 clove of garlic finely minced Pinch of sugar Coarse salt to taste 12 cup olive oil Freshly ground black pepper to taste 12 pound farfalle (also called butterfly or bow-ti- e pasta) cooked at dente or firm to the bite 8 cups mixed salad greens cleaned and dried 2 cups peeled quartered and cubed cucumbers 1 cup coarsely chopped walnuts 2 ounces fresh Parmesan cheese red-wi- a - -- - -- --- --- -- iA 1 ' 0' ' T te t V I k 1 1 -4 -- Served atop pasta tasty roasted vegetables make an entree that couldn't be easier - -t - - ' -- :k- 1op k -- --' - ' '" - - "14 F -- 4 2 peunds leeks (with 4 inches of green left on) quartered lengthwise 114 cup olive oil 14 cup defatted chicken broth 2 tablespoons fresh thyme leaves or 2 teaspoons dried 1 tablespoon coarse salt Coarsely ground black pepper to taste 6 ripe plum tomatoes (about 1 pound) quartered 2 yellow squash (about 112 pound) rounds sliced in 112 cup pitted black olives 13 cup chopped flat-leparsley 1 pound fettuccine cooked al dente af 7bt - 4"4x oorA1 ' -- --I I V" VEGETABLE PASTA - 1- - h - ROASTED- - ) I sk -- - Lim- -- ': ' 444:461L- e kik of Pt - '"tti - k 4 7144 f - - -- 4g1 4 Ei '1 0- 44-- PiPa'' ": ''''''''''''1167: 2-- 14 rfANT 44r --- 1: f "' :4 i I ' ' i - -1 --d eto- --- Dijon-styl- '1 4L--74 KIN14 gl- 4- 1 ate f- -s 't& - - - 4 t - ' 1 ):r 1 --- N —' ' -t 4 - eiz : -- - Co - ) 4! r0-- - el P' 1 Preheat oven to 400°F Place leeks in a shallow roasting pan and drizzle with olive oil and chicken broth Sprinkle with thyme salt and pepper Cover with aluminum foil and bake for 30 minutes 2 Remove foil cdd tomatoes squash and olives Bake uncovered for 45 min- utes more or until vegetables are tender tossing vegetables once or twice 3 Remove vegetables Lrom oven and adjust seasonings Toss with parsley and cooked pasta in a large bowl Serve hot or at room temperature Serves 6 Per serving: 417 calories 12g fat no cholesterol 't '''tm DO "V i t I - For great taste and ease think pasta! Pasta Clockwise from top: Caesar Butterflies Herby Shrimp Pasta Roasted-Vegetab- y t e ne 1 Prepare dressing: In a small bowl whisk together vinegar mustard garlic sugar and salt Slowly drizzle in oil whisking constantly until slightly thickened Season with black pepper to taste (Yields about I cup) Set dressing aside 2 Place cooked pasta in a large bowl and toss with 3 tablespoons dressing 3 Before serving add salad greens cucumbers and walnuts Toss with 4 tablespoons dressing or more if desired (Save remainder for another use) Season with salt and pepper then toss again 4 With a vegetable peeler shave thin slices of Parmesan atop salad or grate coarsely Serve immediately Serves 8 Per serving (with dressing): 296 calories 18g fat Sing cholesterol Per tablespoon of dressing: 63 calories 7g fat no cholesterol A 4 le WE YOUR WANT terrens YOU need help with tertaining? Tell cooking about it Pio or engive personal cannot answer your rplies but we'll try to questions ticks Write in to: upcoming arBOX 1661 Crand Food Problems York Central Station PO NI 1018361 New i S FOOD PHOTOGRAPHER: STEVEN MARK NEEDHAM FOOD STYLIST: RICK ELLIS: PROP STYLIST: NO1A LOPEZ NUTRITIONAL BREAKDOWNS: NUTRINFO ROSSO AND LLIKINS ARE AUTHORS OF "THE SILVER PALATE COOKBOOK' THE SILVER PALATE GOOD TIMES COOKBOOK" AND "THE NEW BASICS COOKBOOK" PAGE 14 0 JUNE 21 1992 PARADE MAGAZINE f I I |
