Vegetarian Dishes

Fettuccine with Sweet Peppers

Recipe Yield: 4 servings
Prep Time: 25 min  Cook Time: 25 min.

12 oz dry fettuccine pasta
2 red bell peppers, julienned
3 cloves garlic, minced
¾ teaspoon cayenne pepper
1 cup reduced fat sour cream
¾ cup chicken broth
¾ cup grated Parmesan cheese
Salt and pepper to taste

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Meanwhile, spray cooking oil in a large skillet and sauté red bell peppers, garlic and cayenne pepper over medium heat for 3 to 5 minutes.
  3. Stir in sour cream and broth; simmer uncovered for 5 minutes. Remove from heat and stir in cheese.
  4. Toss hot pasta with sauce and season with salt and pepper to taste; serve.

World’s Best Mac and Cheese

1 pound ridged tubular pasta
3 tablespoons unsalted butter
¼ cup all-purpose flour
1 tablespoon Dijon mustard
2 cups low fat or skim milk, heated at full power in microwave for 2 minutes
2 cups shredded cheddar

  1. Bring a large pot of water to boil. While water is heating, melt butter in a saucepan on medium heat. When butter stops foaming, add flour, stirring constantly about 2 minutes. Add mustard, and stir until completely mixed.
  2. Make sure the milk is hot. Slowly whisk in hot milk, then stir constantly over medium heat until bubbly, thickened, and smooth. Reduce heat, and add shredded cheese in 3 batches, waiting until the previous batch is thoroughly melted before adding the next. Season lightly with salt and pepper.
  3. Preheat oven to 400° F. Boil pasta in salted water until tender, stirring occasionally, about 8 min. If you’re competent enough to multi-task in the kitchen, you can boil the pasta while making the sauce and shave a few minutes of prep time. Drain.
  4. Mix pasta with sauce, and pour into a lightly butter Pyrex baking dish.
  5. Some people like to mix fine breadcrumbs with melted butter for the topping, and/or sprinkle on additional cheese. Sprinkle the top with paprika, then bake about 30 minutes, until crispy and golden on top.

Black Bean Quinoa

1 package of dry Quinoa
1 chopped onion
Chopped garlic
Olive oil
One can vegetable broth
2 chopped bell peppers
Cumin
Pepper
Salt
Chili powder
Adobo
1 cup of frozen corn kernels
2 cans of black beans

  1. Heat the olive oil in a medium saucepan over medium heat. Stir in the onion and garlic, and sauté until lightly browned. Stir in peppers.
  2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, chili pepper, adobo, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer twenty minutes.
  3. Stir frozen corn into the saucepan, and continue to simmer about five minutes until heated through. Mix in the black beans.
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