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Fettuccine with Spinach & Prosciutto
2 1 ⁄ ounces (75 g) Parmesan cheese (
2
8 ounces (225 g) uncooked fettuccine
1 clove garlic
1 tablespoon (15 ml) olive oil
4 to 6 ounces (115 to 170 g) thinly sliced prosciutto, chopped
10 ounce (285 g) package fresh spinach
1 egg
1 ⁄ teaspoon (.625 ml) black pepper
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Cut cheese into 1 ⁄ -inch (1 cm) cubes. Process on HI until
2
grated; set aside. Cook pasta according to package direc-
tions, omitting any salt. Drain pasta in a colander over a
bowl, reserving 1 ⁄ cup (125 ml) of cooking liquid. Place garlic
2
in chopper and pulse on HI until minced. Heat olive oil in a
large skillet over medium-high heat. Add garlic and cook for
15 seconds. Place prosciutto into chopper and process until
coarsely chopped. Add prosciutto and spinach to skillet.
Cook over medium-high heat for 3 minutes or until spinach
has wilted. Combine reserved
uid and egg in chopper and process until completely mixed.
Add pasta and egg mixture to skillet and stir well to mix.
Cook and stir over low heat for about 4 minutes or until egg
mixture is slightly thick. Stir in
pepper. Serve immediately, sprinkling with remaining cheese.
Makes 4 servings.
1 ⁄ cup [125 ml] grated)
2
1 ⁄ cup (125 ml) of cooking liq-
2
1 ⁄ cup (60 ml) cheese and
4
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Vegetarian Chili
2 teaspoons (10 ml) vegetable oil
1 large onion, cut in chunks
1 red bell pepper, seeded and cut into chunks
1 green bell pepper, seeded and cut into chunks
1 clove garlic, peeled
1 tablespoon (15 ml) chili powder
1 teaspoon (5 ml) Italian seasoning
16-ounce (450 g) can Great Northern beans
15-ounce (425 g) can kidney beans
15-ounce (425 g) can black beans
15-ounce (425 g) can tomato sauce
14.5-ounce (415 g) can diced tomatoes
15-ounce (425 g) can vegetable broth
Place a large saucepan over medium-high heat. Add the oil.
Place onions into the chopper and pulse on HI until com-
pletely chopped. Put chopped onion into saucepan and let
cook while chopping peppers. Repeat process with peppers.
Place garlic clove in chopper and process until minced. Add
garlic to onion and peppers and cook 1 minute. Add chili
powder, Italian seasonings, beans, tomato sauce, diced
tomatoes, and vegetable broth. Bring to a boil. Cover, reduce
heat to low and simmer for 1 hour. Makes about 3
(3.5 L).
1 ⁄ quarts
2
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