Page 20______________ •___________________ Il!e ^ . ì o r t l a n ò ( © b s e r u e r
continued
Septembers. 2012
from page IO
Pasta Pizzaz
Farfalle pasta tossed with sauteed
onions, fragrant garlic, zucchini,
mushrooms and fresh tomato.
Ingredients
• 1 pound farfalle (bow tie) pasta
• 1/3 cup olive oil
• 1 clove garlic, chopped
• 1/4 cup butter
• 2 small zucchini, quartered and
sliced
• 1 onion, chopped
• 1 tomato, chopped
• 1(8 ounce) package mushrooms,
sliced
• 1 tablespoon dried oregano
• 1 tablespoon paprika
• salt and pepper to taste
Healthier World's Best Lasagna
Substitute lean ground turkey and turkey sausage for the meat. Also
used lite mozzarella and cut out the egg and salt.
Ingredients
Directions
1. Bring a large pot of lightly salted
water to a boil. Add farfalle pasta
and cook for 8 to 10 minutes or until
al dente; drain.
2. In a large skillet over medium heat, melt the butter with the olive oil and saute the garlic, zucchini, onion tomato,
mushrooms, oregano, paprika, salt and pepper for 15 to 20 minutes. Combine the pasta and sauteed vegetables
and toss.
NEW S E A S O N S J
M A R K E T
Look for
•
•
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•
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1 pound turkey sausage
3/4 pound lean ground turkey
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
11/2 teaspoons dried basil leaves
• 1/2 teaspoon fennel seeds
• 1 teaspoon Italian seasoning
• 1/4 teaspoon ground black pep
per
• 2 tablespoons chopped fresh pars
ley
• 12 lasagna noodles
• 16 ounces ricotta cheese
•3 /4 pound low fat mozzarella
cheese, sliced
• 3/4 cup grated Parmesan cheese
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1. Heat a Dutch oven or large skillet
over medium heat; cook and stir
turkey sausage, ground turkey,
onion, and garlic until well browned,
about 15 minutes. Stir in crushed
tomatoes, tomato paste, tomato
sauce, and water. Season with ba
sil, fennel seeds, Italian seasoning,
pepper, and 2 tablespoons parsley.
Simmer, uncovered, for about 11/2
hours, stirring occasionally.
2. Preheat oven to 375 degrees F
( 190 degrees C).
3. Bring a large pot of lightly salted
water to a boil. Cook lasagna in the
boiling water, stirring occasionally
until cooked through but firm to the
bite, about 8 minutes. Drain.
4. Spread 11/2 cups turkey sauce
in bottom of 9x 13 baking dish. Ar
range 6 noodles lengthwise over
sauce. Spread half the ricotta over
noodles. Top with a third of the
mozzarella cheese slices. Spoon 11/
2 cups turkey sauce over mozza
rella, and sprinkle with 1/4 cup
Parmesan cheese. Repeat layers and
top with remaining mozzarella and
Parmesan cheese. Cover with alu
minum foil; make sure foil does not
touch cheese to prevent sticking.
5. Bake in preheated oven until
sauce is hot and cheese is melted,
about 25 minutes more. Remove foil
and bake until cheese is golden
brown, about 25 minutes. Cool 15
minutes before serving.