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Full Online Book HomeLearning KitchenPasta And Pastasauces - Pasta - Mostaccioli With Roasted Red Pepper Sauce
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Pasta And Pastasauces - Pasta -  Mostaccioli With Roasted Red Pepper Sauce Post by :Frans Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1997

Click below to download : Pasta And Pastasauces - Pasta - Mostaccioli With Roasted Red Pepper Sauce (Format : PDF)

Pasta And Pastasauces - Pasta - Mostaccioli With Roasted Red Pepper Sauce

1 (16-oz) pkg. mostaccioli or other pasta
1 medium onion, chopped
2 tbl. olive or vegetable oil
2 cloves garlic, crushed
1 (7-oz) jar roasted red peppers, drained and chopped (about 2/3 cup)
1/4 cup chopped, pitted ripe olives
1/4 cup chopped fresh basil
1 (8-oz) can tomato sauce mixed with 1/2 cup water
Freshly ground black pepper
1 (8-oz) pkg. feta cheese (2 cups), divided


Cook pasta in boiling water according to package directions. Meanwhile, in medium skillet, saute onion in oil until translucent. Add garlic; cook 1 minute, stirring frequently. Add roasted red peppers, olives,
basil and tomato sauce mixture. Add black pepper to taste. Stir in about 2 ounces (1/2 cup) crumbled feta cheese. Toss cooked, drained pasta with sauce. Garnish each serving with some of the remaining feta cheese. Serve with a salad and crusty French bread.

6 to 8 servings. If desired, steamed broccoli, zucchini and/or thinly sliced carrots can be added to the sauce.
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1/4 cup crumbled feta cheese 1 tbsp. shredded fresh basil 2 tsp. red wine vinegar Olive-oil flavored cooking spray 2 tbsp. chopped onion 1 1/2 tsp. minced garlic 1 cup peeled, cubed eggplant 1/2 cup peeled, seeded, and chopped tomato 1/2 cup fat-free, reduced-sodium chicken broth 1/4 cup no-salt added tomato sauce 1/8 tsp. dried thyme 1/8 tsp. salt 1/8 tsp. pepper 2 oz. thin mostaccioli, uncooked Combine first 3 ingredients; set aside. Coat a small nonstick skillet with cooking spray; place over med.-high heat until hot. Add onion and garlic; saute 2 min. or until tender. Add eggplant and next
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