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Fettuccine with Spinach & Prosciutto
2
1
⁄2 ounces parmesan cheese
(
1
⁄2 cup grated)
8 ounces uncooked fettuccine
1 clove garlic
1 tablespoon olive oil
Cut cheese into
1
⁄2-inch cubes. Process on HI 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 of cooking liquid. Place garlic 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
1
⁄2 cup of cooking liquid
and egg in chopper and process until completely mixed. Add pasta and egg mix-
ture 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 cheese and pepper. Serve
immediately, sprinkling with remaining cheese. Makes 4 servings.
Vegetarian Chili
2 teaspoons 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 chili powder
Place a large saucepan over medium-high heat. Add the oil. Place onions into the
chopper and pulse on HI until completely 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
1
⁄2 quarts.
4 to 6 ounces thinly sliced prosciutto,
chopped
10 ounce package fresh spinach
1 egg
1
⁄8 teaspoon black pepper
1 teaspoon Italian seasoning
16-ounce can Great Northern beans
15-ounce can kidney beans
15-ounce can black beans
15-ounce can tomato sauce
14.5-ounce can diced tomatoes
15-ounce can vegetable broth
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