Recipes: Rome Menu

the recipes

march 98

Rome Menu

Penne Pasta Arrabbiatta

(makes 4 servings)

1/2	teaspoon (2.5 ml) crushed red pepper flakes
2	large garlic cloves, finely chopped
1	tablespoon olive oil
1	14 1/2-ounce (415 g) can no salt added Italian tomatoes and their juice
8	ounces (240 g) dried penne pasta
2	tablespoons (15 g) chopped flat-leaf parsley
3	tablespoons (27 g) freshly grated Parmesan cheese
	freshly ground pepper

1.	Bring a large pot of lightly salted water to a boil.
2.	Meanwhile, in a heavy nonstick skillet, cook the red pepper flakes and garlic in the olive oil over low heat until pepper flakes are fragrant and garlic is limp, but not browned, about 2 minutes. Add the tomatoes, breaking them up with the back of a wooden spoon. Cook the sauce over medium-low heat until thickened, about 15 minutes.
3.	When water is boiling, add the penne and cooking according to package directions until al dente, about 10 minutes. Drain thoroughly.
4.	Add the drained pasta to the sauce along with the parsley and Parmesan cheese. Toss to coat evenly and serve at once. Pass the pepper grinder.

Per serving:	284 calories (18% calories from fat), 10 g protein, 6 g total fat (1.5 g saturated fat), 48 g carbohydrate, 3 g dietary fiber, 4 mg cholesterol, 103 mg sodium
Exchanges:	3 carbohydrate (3 bread/starch), 1 vegetable, 1 fat

Roasted Pepper Salad with Basil Vinaigrette

(makes 4 servings)

Peppers:
2	small red bell peppers, 6 ounces (180 g) total
2	small yellow bell pepper, 6 ounces (180 g) total
2	small orange or purple bell peppers, 6 ounces (180 g) total
8	leaves red leaf lettuce
4	fresh sprigs of basil for garnish (optional)
Vinaigrette:
1 1/2	tablespoons (22.5 ml) white wine vinegar
1 1/2	tablespoons (22.5 ml) olive oil
2	tablespoons (15 g) minced fresh basil or 1/2 teaspoon (2.5 ml) crushed dried
	freshly ground pepper to taste

1.	Preheat the boiler. Place the bell peppers in a shallow baking pan. Place under boiler about 2 to 3 inches (5 to 8 cm) from source of heat. Broil until skins are charred, turning occasionally.
2.	Remove peppers from oven and place in a plastic bag to sweat for 15 minutes.
3.	Working under running cold water, remove and discard the core, seeds, and skin. Cut each pepper in half lengthwise. (At this point, you can cover and refrigerate the peppers for up to 3 days.)
4.	Prepare the vinaigrette by whisking together all ingredients. Pour over the peppers and turn to coat.
5.	Arrange 3 pepper halves (1 of each color) on 4 chilled salad plates lined with lettuce leaves, drizzling the dressing over the salads. Garnish with a basil sprig.

Per serving:	93 calories (53% calories from fat), 2 g protein, 6 g total fat (0.7 g saturated fat), 10 g carbohydrate, 1 g dietary fiber, 0 mg cholesterol, 16 mg sodium
Exchanges:	2 vegetable, 1 fat

Warm Baked Rice Pudding with Pears

(makes 4 servings)

1/2	cup (75 g) arborio rice
1 1/3	cups (320 ml) skim milk
2	large firm but ripe Anjou pears, 8 ounces (240 g) total, peeled, cored, and diced
1/4	cup (60 ml) fresh lemon juice
1	teaspoon (5 ml) grated lemon zest
3	tablespoons (27 g) spoonable sugar substitute
1	tablespoon (12 g) light brown sugar
1/8	teaspoon ( 0.9 ml) ground cinnamon

1.	In a small saucepan, combine arborio rice and skim milk. Bring to a boil, reduce heat, cover, and simmer, until rice is tender, about 18 minutes. Drain off any milk which has not been absorbed.
2.	Preheat oven to 400°F (200°C, Gas Mark 6).
3.	In a bowl, combine pears, lemon juice, lemon zest, and sugar substitute. Toss to coat evenly. Stir in the cooked rice.
4.	Transfer mixture to a shallow baking dish and sprinkle with brown sugar and cinnamon. Bake until heated through, about 15 minutes.
5.	Spoon baked pudding into dessert bowls and serve at once.

Per serving:	169 calories (3 % calories from fat), 5 g protein, 1 g total fat (0.1 g saturated fat), 37 g carbohydrate, 2 g dietary fiber, 2 mg cholesterol, 44 mg sodium
Exchanges:	1 1/2 carbohydrate (1 bread/starch, 1/2 skim milk), 1 fruit 1/2

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