Woman's Day: Tuesday Night is Pasta Night: The Eat Well Cookbook of Meals in a Hurry

Woman's Day: Tuesday Night is Pasta Night: The Eat Well Cookbook of Meals in a Hurry

Language: English

Pages: 96

ISBN: 1933231459

Format: PDF / Kindle (mobi) / ePub

Woman's Day introduces a cookbook for scrumptious pasta recipes, the second in an exciting new series of cookbooks destined to become classics.

This is the ultimate resource for every kind of pasta dinner, with over 50 recipes to choose from. Each includes cooking time, serving size, nutritional information, handy preparation tips, and "FYI" notes helpful facts that every cook should know. Among the recipes gathered here, you'll find a bit of everything, including:

- cooking with whole-wheat pasta

- cold entrées, including pasta salads

- oven-baked dishes and quick-and-easy stovetop dinners

- vegetarian dishes, poultry & meat, fish & seafood

In such an affordable, easy-to-reference format, no cook or her family will be able to resist a delicious Tuesday pasta dinner.

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to mix. PER SERVING: 472 cal, 17 g pro, 79 g car, 6 g fiber, 11 g fat (1 g sat fat), 0 mg chol, 885 mg sod TIP After rinsing the beans and draining the corn in a colander, leave them there and drain the pasta over them so they can be warmed and all be returned to the pot at once. Linguine with Roasted Vegetables SERVES 6 • TOTAL TIME: 45 MIN 1½ lb plum tomatoes, cut in ¾-in. chunks 2 large zucchini (about 1¼ lb), quartered lengthwise, cut crosswise in ¾-in. pieces 1 yellow

Cook, stirring occasionally, as package directs. 4. Meanwhile, heat remaining 2 tsp oil in same skillet over medium-high heat. Add garlic; sauté 1 minute or until fragrant. Add chard stems, broth and salt. Cover and cook 1 to 2 minutes until crisp-tender. Add chard leaves, cover and, stirring once, cook 4 to 5 minutes until wilted. 5. Drain pasta and return to pot; toss with chard, pine nuts, tomatoes and vinegar. Pour into serving bowl. Sprinkle servings with Parmesan cheese. PER SERVING:

PLANNING TIP Can be prepared through Step 6 up to two days ahead. Cover with plastic wrap, then foil; refrigerate. To bake, remove plastic wrap and cover with foil. Philly Cheesesteak Pasta SIRLOIN STEAK • SERVES 4 • TOTAL TIME: 25 MIN 8 oz gemelli or rotelle pasta 2 cups milk 2 Tbsp cornstarch 1 Tbsp Dijon mustard ¼ tsp paprika 1 cup shredded reduced-fat Cheddar cheese 1½ cups cooked sirloin steak, cut in narrow strips 1 cup sautéed onions, chopped 1 cup diced tomatoes

1,864 mg sod Linguine with Pork & Vegetables PORK CHOPS • SERVES 4 • TOTAL TIME: ABOUT 25 MIN 8 oz linguine pasta 1 lb thinly sliced boneless pork chops 1 red bell pepper tsp each salt and pepper 1 bag (9 oz) microwavable leafy greens blend (a mix of tender baby spinach and other fresh vegetables) or baby spinach ¾ cup bottled citrus stir-fry sauce or regular stir-fry sauce 1. Bring a large pot of lightly salted water to a boil. Add linguine and cook as package directs. 2.

fiber, 20 g fat (6 g sat fat), 15 mg chol, 559 mg sod Fettuccine with Cheese Sauce SERVES 4 • TOTAL TIME: ABOUT 27 MIN 12 oz fettuccine pasta 2 cups frozen green peas 2 tsp minced garlic 5 cups (5 oz) coarsely chopped fresh spinach leaves 1¼ cups bottled Alfredo sauce cup 1% lowfat milk 1 pt (12 oz) cherry or grape tomatoes, cut in half 1. Cook pasta in a large pot of lightly salted boiling water as package directs. Put frozen peas in a colander set in sink. 2. While pasta

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