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Tuesday, July 14, 2009

[Healthy_Recipes_For_Diabetic_Friends] Italian Arugula and Tomato Sauce - 12g Carbohydrate; 3g Dietary Fiber

* Exported from MasterCook *

Arugula and Tomato Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 cups arugula -- (1 bunch) a generous 4-oz or 1/4 pound
1 pinch salt
1 teaspoon olive oil
To serve: cooked pasta to serve 4 people
freshly grated grana cheese -- similar to Parmesan cheese

Classic Tomato Sauce:
1 small onion -- peeled and minced
3 tablespoons olive oil
1 small carrot -- peeled and minced
2 stalks celery -- trimmed and minced
20 ounces chopped tomatoes -- (1 can)
salt and freshly ground pepper to taste

Place arugula in a large pan filled with water. Bring to a boil and add salt, olive oil and pasta. Cook as directed on the pasta package.

Make Classic Tomato Sauce, or reheat from refrigerator or freezer.

Drain pasta and arugula and spoon onto 4 plates. Top with Classic Tomato Sauce and serve with freshly grated grana cheese.

Makes 4 servings.

VARIATION:
Use Swiss chard instead of arugula.

If you are not sure you like the flavor of arugula, or rocket, try boiling it with the pasta. It is not as pungent cooked this way and the tomato sauce will supply the flavor. Arugula looks very attractive with pasta bows or shells. Make sure you have plenty of freshly grated grana cheese, which is similar to Parmesan.

Classic Tomato Sauce
1. Gently saute onion in olive oil 1 minute. Add carrot and celery and cook for another 2 minutes. Do not allow vegetables to brown.
2. Add chopped tomatoes, salt and pepper and bring to a boil. Simmer 20-30 minutes until the sauce has thickened.
3. Puree in a blender.
4. Spoon over pasta and serve with grated cheese.
Make enough sauce for 4 servings.

Cuisine:
"Italian"
Source:
"Quick After Work Pasta and Sauce Cookbook by Judy Ridgway"
S(Formatted by Chupa Babi):
"July 2009"
Copyright:
"1997"
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Per Serving (excluding unknown items): 152 Calories; 12g Fat (66.1% calories from fat); 2g Protein; 12g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 74mg Sodium. Exchanges: 2 Vegetable; 2 1/2 Fat.

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