VEGETABLE RECIPES: Summer Harvest Linguine . . . Penne Primavera . . . Spicy Cucumber Salad
By: Herald Staff Report,
Summer Harvest Linguine
2 tablespoons each: olive oil, butter
4 cloves garlic, crushed
1 medium onion, chopped
1 teaspoon salt
1 bay leaf
1 medium eggplant, cut into ½-inch cubes
1 pound mushrooms, chopped
4 medium tomatoes chopped
1 large red or yellow bell pepper, seeded, chopped
½ cup fresh basil, chopped
¼ cup tomato paste
4 black oil-cured olives, pitted, finely chopped
1 large zucchini, grated
1 cup red wine
½ cup finely chopped parsley
½ teaspoon freshly ground pepper
1 cup freshly grated Parmesan
1 1-pound box linguine, cooked to package directions
Heat the olive oil and butter in a large, heavy skillet over medium high heat. Add garlic, onion, ½ teaspoon of the salt and bay leaf; cook, stirring, until onions become translucent, about 5 minutes. Stir in eggplant and remaining ½ teaspoon of the salt. Cook, stirring occasionally, until eggplant begins to soften, about 10 minutes. Stir in mushrooms; cook, stirring occasionally, until mushrooms soften, about 10 minutes.
Stir in tomatoes, bell pepper, basil and tomato paste, mixing well. Lower heat to a simmer; cover. Cook 10 minutes. Stir in olives, zucchini, wine, parsley and pepper; cover. Cook until flavors come together, about 15 minutes. Stir in the Parmesan cheese. Serve with linguine.
Yield: Serves 6.
Approximate nutritional analysis per serving: 474 calories, 27 percent of calories from fat, 14 grams fat (6 grams saturated), 22 milligrams cholesterol, 69 grams carbohydrates, 19 grams protein, 746 milligrams sodium, 13 grams fiber.
2 teaspoons olive oil
1 cup sliced onion
1 cup sliced eggplant
1½ cups sliced zucchini
1 cup sliced red bell pepper
1 teaspoon minced garlic
1½ cups quartered plum tomatoes
2 ounces crumbled goat cheese
Salt and freshly ground black pepper
¼ pound penne pasta (about 1Zc cups)
½ cup fresh basil, torn into small pieces
½ cup freshly grated Parmesan cheese
Place a large saucepan filled with 3 to 4 quarts water on to boil over high heat.
Meanwhile, heat the olive oil in a nonstick skillet over medium-high heat.
Add the onion. Saute 2 minutes. Add the eggplant, zucchini, red bell pepper and garlic. Saute 5 minutes, stirring occasionally. Add the tomatoes. Lower heat to medium and cook 5 minutes, stirring once or twice. Add the goat cheese and salt and pepper to taste. Remove from the heat.
When the water comes to a boil, add the pasta. Boil 10 minutes. It should be cooked through, but firm. Drain, leaving 2 tablespoons water in the saucepan. Return pasta to the pan and add the vegetable sauce. Add salt and pepper to taste. Toss well. Divide the pasta between two dinner plates and sprinkle with basil and Parmesan cheese.
Yield: Serves 2.
Approximate nutritional analysis per serving: 541 calories, 34 percent of calories from fat, 20.4 grams fat (10.2 grams saturated), 38 milligrams cholesterol, 25.6 grams protein, 65.6 grams carbohydrates, 8.5 grams fiber, 476 milligrams sodium.
Spicy Cucumber Salad
3 dried red chilies
5 cloves garlic
3 cups thinly shredded peeled cucumber
1 cup shredded peeled carrot
4 cherry tomatoes
3 tablespoons roasted peanuts
3 tablespoons lime juice
1 tablespoon soy sauce
1 teaspoon salt
2 tablespoons tamarind sauce
1 tablespoon sugar
Cut open the chilies, remove seeds and soak in water a few minutes. Remove chilies, squeeze them dry and place in a large bowl together with the garlic, cucumber, carrot, tomatoes and peanuts. Pound well with back of a heavy spoon while seasoning to taste with lime juice, soy sauce, salt, tamarind sauce and sugar.
Yield: Serves 3 or 4.