. . : Dorothy's Mostaccioli Vegetarian Pasta with Walnuts Recipe - Quick Recipes, Easy Meal Ideas, Food online : : .
. : : Menu : : .

> Categories:
Appetizers   Baked Goods   Barbeque   Basics   Beans and Grains   Beef   Beverages   Breads   Breakfasts   Cake   Candies   Canning and Preserving   Casseroles   Cheese   Chicken   Chocolate   Condiments   Cookies   Crock Pot and Slow Cooker   Desserts   Duck   Eggs   Fruits   Grains   Herbs and Spices   Holiday   Hot and Spicy   Jellies and Jams   Kids   Lamb   Liquor   Main Dish   Mexican   Nuts   Pasta   Pets   Quick and Easy   Recipes for Pets   Regional Cuisine   Rice   Salad   Sauces   Sausages   Seafood   Side Dish   Snacks   Soups   Stews   Stuffings   Sweets and Desserts   Vegetables   Vegetarian   Wild Game  

Dorothy's Mostaccioli Vegetarian Pasta with Walnuts
Category Nuts
Total Hits 276
Rating Rating:0 | Voted:0 | voted : 0 times
1 Point 2 Point 3 Point 4 Point 5 Point 6 Point 7 Point 8 Point 9 Point 10 Point
The Recipe

------------------------VEGETARIAN PASTA /W WALNUTS------------------------ ---------------------------------THE SAUCE--------------------------------- 3 Onions, yellow; chopped

2 Shallots; chopped

3 Garlic cloves; chopped

1/2 c Oil, Olive

3 tb Oil, Pepper Sherry *

1/2 Walnuts; coarsely chopped

2 ts Oregano, dried

1/3 c Basil leaves

- sliced in fine ribbons - Save the top centers - (florets) of the basil - for garnish 28 oz Tomatoes, crushed

- (canned) 1 c Wine, Burgundy

1/2 Bell Pepper, red

- julienne cut 3 Zucchini, baby size

- julienne cut Pepper, Red Crushed flakes Salt ---------------------------------THE PASTA--------------------------------- 3 c Mostaccioli

- (macaroni) --------------------------------THE TOPPING-------------------------------- Cheese, Mozzarella - Shredded Basil leaves; for garnish =========================== > Directions < ========================= Cook the pasta according to package directions. In a large skillet or sauce pan: Heat the Olive Oil and the Sherry Pepper Oil. Add and Saute the Oregano, Onions and Shallots until almost translucent before adding the garlic and walnuts. Add the walnuts and garlic. Saute, without letting the garlic brown. Add the crushed Tomatoes and Burgundy wine and Basil. Cook slowly over a low heat, uncovered. In a microwave oven: Cover and cook the julienned Red Pepper for 1 minute. Set aside. Cover and cook the julienned Zucchini for 2 to 3 minutes. Set aside. The Red Peppers and Zucchini will maintain their pretty coloring by cooking "al dente" in the microwave. When the tomato sauce has been reduced and is the consistency desired, add the Red Peppers and Zucchini. Heat the Broiler. Drain the cooked pasta. (Because water can cling to the insides of these little "macaroni pipes", I give the pasta a few spins in my Lettuce Spinner.) Add the pasta to the tomato sauce and toss. Taste the sauce, adding salt and Crushed Red Pepper Flakes as desired. Transfer the Pasta and Sauce to a oven proof serving dish. Liberally, sprinkle shredded Mozzarella Cheese on top of the Pasta mixture. Place under the broiler until the cheese melts. Remove from the oven and garnish with the Basil florets and leaves. =======================> Notes and Credits < ============================= * Pepper Sherry Oil from The Hot Pepper Jelly Company, Fort Bragg, CA. * ($4.50 for a 6 oz bottle ) Source: [ created and shared by Dorothy Hair Davis 3/94]

Render: 0.001 Sec ¦ By AhmBay