| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Main course, Vegetarian*, Pasta*, Quick dishe |
2 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Whole wheat ziti or spirals; * |
| 1 1/2 |
c |
Diced mozzarella and provolone; any proportion |
| 1/4 |
c |
Grated Parmesan cheese |
| 1/2 |
c |
Minced parsley |
| 1 |
ts |
Dried basil |
| 2 |
|
Cloves garlic; split |
| 2 |
tb |
Oil (prefably at least part olive oil) |
|
|
Pepper |
INSTRUCTIONS
* Good with green fusilli.
Bring a pot of water to a boil, salt slightly, and cook pasta until jun
tender, about 12 minutes. Meanwhile, combine cheeses, parsley, and basil.
Put split cloves of garlic in a small saucepan or heatproof measuring cup
with oil and cook slowly over low heat until garlic is just brown. Discard
garlic.
Drain pasta. Return to pot and toss with cheeses, herbs, and hot garlic
oil.
Warm gently until cheese softens but still holds its shape. Season
liberally with pepper.
Serves 4. (At our house, served 2 as a main course with a small salad.)
Recipe By : American Wholefoods Cuisine (Nikki and David Goldbeck)
Posted to EAT-L Digest 10 November 96
Date: Mon, 11 Nov 1996 09:37:05 +0100
From: Kaye Sykes <Sykes.Kaye@UNIFACE.NL>
A Message from our Provider:
“God grades on the cross, not the curve.”