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Spaghetti with Ricotta

Menu:
Spaghetti with Ricotta
3 lbs. asparagus
2 gallons Purdyville Juice (use search to find recipe)

Comments: Wegmans had asparagus on sale for $1.49/pound. It was definitely a nice change from the usual vegetables, cooked in water, drained, buttered. The spaghetti dish is another quick meal from the very early days of our marriage. Collin cooked this meal in exchange for an extra hour of computer game playing. I think of this as an easy meal, but by the time he was done, he wished he had bargained for two hours!

* Exported from MasterCook *

Spaghetti With Ricotta

Recipe By :Kathleen Purdy
Serving Size : 33 Preparation Time :0:00
Categories : Cheese Italian
Kosher Lowfat and Lovin’ It
Main Dishes Pasta
Quick And Easy Vegetarian
Volume 3

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 batches Italian Tomato Sauce
3 pounds spaghetti — cooked
3 pounds ricotta cheese
1/2 cup milk
Parmesan cheese — grated

Put 3 gallons water on to boil for the spaghetti. Make Italian Tomato
Sauce.

When water comes to a boil, put spaghetti in and stir. Continue to stir
occasionally. While spaghetti is cooking, whisk ricotta with milk. When
pasta is done, drain and toss with ricotta mixture.

Description:
"A Purdyville staple."
– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 275 Calories; 7g Fat (24.4%
calories from fat); 12g Protein; 40g Carbohydrate; 2g Dietary Fiber; 21mg
Cholesterol; 423mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1
1/2 Vegetable; 0 Non-Fat Milk; 1 Fat.

Serving Ideas : Ladle on the sauce, sprinkle on the Parmesan cheese, and have a tossed salad on the side.

NOTES : It doesn’t really serve 33 people, unless they all have
only 1 cup. We usually have some left over, so it probably
serves about 16.

Nutr. Assoc. : 0 0 0 0 0

* Exported from MasterCook *

Italian Tomato Sauce

Recipe By :Kathleen Purdy
Serving Size : 6 Preparation Time :0:00
Categories : Heritage Italian
Kosher Pasta
Sauces And Gravies Volume 1

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon olive oil
2 garlic cloves — minced
1 28-oz. can tomatoes, crushed chunky style
1 6-oz. can tomato paste
1 6-oz. can water
1 teaspoon basil
1 teaspoon oregano

Cook garlic in oil over low heat till softened but not brown. Add
remaining ingredients. Stir to mix well. Cook over low heat till heated
through. Hold at simmer, stirring occasionally, till ready to use. Covers
up to 2 lb. pasta.

Description:
"This is my basic tomato sauce that I use for anything remotely
Italian. It doesn’t take that much time and is a lot less salty and
spicy than sauce from a jar."
Yield:
"1 batch"
– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 87 Calories; 2g Fat (23.6% calories
from fat); 3g Protein; 14g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 703mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Vegetable;
1/2 Fat.

NOTES : For Pizza Sauce: leave out water.
For Meat Sauce-turkey: brown 1 lb. in hot oil, breaking up
clumps. Then continue w/recipe. Ground beef: brown meat in
pan without oil. Drain meat. Use 1 TB. of meat fat to cook
garlic. Add beef back in with rest of ingredients.

Nutr. Assoc. : 0 0 0 0 0 0 0