11
10
Fresh Herb Linguine
2
1
⁄
2
ounces (75 g) Parmesan cheese (
1
⁄
2
cup [125 ml] grated)
1
⁄
4
cup (60 ml) fresh basil leaves
2 tablespoons (30 ml) fresh oregano
2 garlic cloves
1 carrot
1 small onion
1 tablespoon (15 ml) olive oil
28-ounce (800 g) can diced tomatoes, undrained
8 ounces (225 g) uncooked linguine
1
⁄
2
teaspoon (2.5 ml) salt
1
⁄
4
teaspoon (1.25 ml) pepper
Cut cheese into
1
⁄
2
-inch (1 cm) cubes. Place in chopper and
pulse until grated. Set aside. Place basil and oregano in
chopper and pulse until chopped. Set aside. Place garlic in
chopper and pulse until minced. Cut carrot and onion into
1-inch (2.5 cm) chunks. Place in chopper with garlic and
pulse until coarsely chopped. Place oil in large skillet and
heat over medium heat until hot. Add carrots, onion, and
garlic. Cook 2 minutes or until onion is soft. Add tomatoes
and cook an additional 5 minutes. In a saucepan, cook lin-
guine to desired doneness, then drain. Add linguine, basil,
oregano, salt, and pepper to skillet. Toss gently to mix.
Arrange on serving platter and sprinkle with Parmesan
cheese.
Makes 4 servings.
Fettuccine with Spinach & Prosciutto
2
1
⁄
2
ounces (75 g) Parmesan cheese (
1
⁄
2
cup [125 ml] grated)
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
⁄
8
teaspoon (.6 ml) black pepper
Cut cheese into
1
⁄
2
-inch (1 cm) cubes. Process until grated;
set aside. Cook pasta according to package directions,
omitting any salt. Drain pasta in a colander over a bowl,
reserving
1
⁄
2
cup (125 ml) of cooking liquid. Place garlic in
chopper and pulse 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
1
⁄
2
cup (125 ml) of cooking
liquid 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
1
⁄
4
cup (60 ml) cheese and
pepper. Serve immediately, sprinkling with remaining cheese.
Makes 4 servings.
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