KitchenAid SNFGA Manual page 7

CONFETTI PASTA SALAD
Salad
4 cups broccoli florets
⁄ recipe Basic Egg Noodle
1
2
Pasta macaroni, cooked
and drained
1 medium red bell pepper,
coarsely chopped
1 medium yellow summer
squash, cut into thin strips
⁄ cup chopped green onions
1
4
1 can (15 ⁄ oz.) kidney
1
2
beans, drained and rinsed
Dressing
⁄ cup olive oil
1
4
⁄ cup red wine vinegar
1
4
2 teaspoons lemon juice
1 teaspoon sugar
⁄ teaspoon salt
1
2
⁄ teaspoon dried basil
1
2
leaves
SPINACH LASAGNA ROLL-UPS
2 teaspoons margarine or
butter
⁄ cup finely chopped
1
2
onion
⁄ cup finely chopped red
1
2
bell pepper
⁄ cup fat-free egg
1
4
substitute or 1 egg
1 cup reduced-fat ricotta
cheese
1 package (10 oz.) frozen
spinach, thawed and
squeezed dry
⁄ cup shredded Parmesan
1
4
cheese
⁄ recipe Basic Egg
1
2
Noddle Pasta lasagna
noodles, cooked and
drained
1 jar (28 oz.) pasta sauce
1 cup shredded part-skim
mozzarella cheese
Cook broccoli in boiling water about 2 minutes;
drain.
Combine all Salad ingredients in large bowl.
Combine all Dressing ingredients in small bowl;
mix well. Add to Salad. Toss to coat. Refrigerate
until serving time.
Yield: 8 servings.
Per serving: About 248 cal, 9 g pro, 35 g carb,
9 g fat, 53 mg chol, 420 mg sod.
Melt margarine in medium skillet over medium-
high heat. Add onion and bell pepper. Cook and
stir until softened. Cool slightly.
Place egg substitute and ricotta cheese in mixer
bowl. Attach bowl and flat beater to mixer. Turn
to Speed 2 and mix about 1 minute. Stop and
scrape bowl. Add spinach, Parmesan cheese, and
onion mixture. Turn to Speed 2 and mix about
1 minute.
Spread about cup cheese mixture on each
⁄
1
4
lasagna noodle. Roll up tightly. Spoon about
1 cup pasta sauce over bottom of 13x9x2-inch
baking pan. Place lasagna rolls, seam side down,
on sauce. Spoon remaining sauce over rolls.
Cover with foil. Bake at 350°F for 40 to 45 min-
utes, or until hot and bubbly. Remove foil.
Sprinkle with mozzarella cheese. Bake 5 minutes
longer, or until cheese is melted.
Yield: 8 servings.
Per serving: About 312 cal, 17 g pro, 39 g carb,
10 g fat, 75 mg chol, 733 mg sod.
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