Pasta in a Flash

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ZO: SD0 74 Kids 9 Corner Pasta in a Flash Teens can prepare a fast feast for dinner 74 SELECT MOST MODERN FAMILIES SPLIT UP THE HOUSEHOLD DUTIES SO NO ONE PERSON DOES ALL THE WORK. If Dad takes the kids to soccer practice one night, that means Mom waters the lawn the next day. The good news is that when the kids in the family are old enough, they can help out, too.

Our no-cook and microwave sauces for fresh or frozen pasta make meal preparations simple. With these recipes, teens can cook dinner and still have time for homework. " While the water boils for Easy Stuffed Pasta and Veg- etables, make one of the two sauces 4it 9s easy with prepackaged in- gredients and beginner techniques.

Then, make dinner complete by serving the main dish with purchased garlic bread, warmed in the oven, and a fast salad of ready-to-eat romaine lettuce drizzled with Caesar dressing and sprinkled with croutons and parmesan cheese. EASY STUFFED PASTA AND VEGETABLES PREP AND COOK TIME: 20 minutes NOTES: Do not defrost the frozen vegetables before adding them to the cooking pasta. They will cook almost instantly when they hit the boiling water.

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the sauce to the cooked pasta and vegetables, remember this tip: Pour the sauce in the bottom of the serving bowl or cooking pot first. Then add the cooked pasta to the sauce and use a rubber spatula to gently move the sauce from the bottom of the bowl up the sides and on top of the pasta. This way, everything is evenly coated with sauce, but there 9s no messy tossing. MAKES: 6 to 8 servings 1 D 2 teaspoon salt 1tablespoon Safeway SELECT Verdi Olive Oil (optional) 1(20-oz.) package fresh or 1 (19-oz.) package frozen Safeway SELECT Verdi Tortellini, Tortelloni, or Ravioli, any flavor 1(16-oz.) package frozen Safeway SELECT Petite Blends Vegetables, any variety 1. In a 6- to 8-quart pan, bring 5 quarts of water, the salt, and the olive oil, if using, to a boil over high heat, covered. 2. As soon as the water begins to boil, remove the lid and add the pasta. The boiling will stop. Cover the pan to keep the steam in and help the water come back to a boil more quickly. 3. When the water begins to boil again (2 to 4 minutes, de- pending on whether the pasta is fresh or frozen), immediately uncover the pan and set a timer for 3 minutes. 4. When the timer goes off, pour the frozen vegetables into the pan. The boiling will stop. Immediately set the timer for an ad- ditional 1 or 2 minutes. 5. When the timer goes off again, immediately remove the pan from the stove. Drain the pasta and vegetables well in a large colander. Serve immediately, mixed with one of the sauces (see notes) or without sauce in a large bowl for pasta bar (see sidebar on page 77). Per serving: 190cal., 22% (41 cal.) from fat; 9.1g protein; 4.5g fat (1.5g sat.); 27g carbo (2.3g fiber); 305 mg sodium; 22mg chol. David Tsay FRESH PASTA COOKS SO QUICKLY, YOUR KIDS WON 9T TIRE OF BEING IN THE KITCHEN. ZO: SD0 77 DECEMBER 2000 77 David Tsay TANGY PESTO PREP TIME: 10 minutes NOTES: Don 9t defrost the orange juice concentrate before mixing it into the sauce. It will defrost as you stir. To measure, spoon it into a 1 D 4 cup dry measure. MAKES: 1 1 D 2 cups, enough for topping one recipe Easy Stuffed Pasta and Vegetables 3 D 4 cup Safeway SELECT Verdi Classic Pesto Sauce 1 D 4 cup whipped cream cheese 1 D 4 cup light sour cream 1 D 4 cup frozen orange juice concentrate In a 2-cup bowl, mix all the ingredients with a fork until well blended. If not using immediately, refrig- erate in a small airtight container for up to 2 days. Bring to room tempera- ture to serve. Per serving: 197cal., 82% (162 cal.) from fat; 3.3g protein; 18g fat (4.9g sat.); 7g carbo (0.5g fiber); 295 mg sodium; 16mg chol. CHEESY MICROWAVE SAUCE PREP AND COOK TIME :15 minutes NOTES: As this sauce cooks, the bowl you use will get hot. Use pot holders to remove it from the microwave so you won 9t burn your hands. If the butter turns brown during Step 1 or 2, throw it out and start over. To reheat cooled sauce, microwave for 1 or 2minutes on high (100% power), covered with plastic wrap. Although sauce must cook uncovered to thicken, always reheat it covered. If it becomes stringy during reheating, vigorously whisk in a few drops of lemon juice and 1 or 2 tablespoons of milk. MAKES: 1 1 D 2 cups, enough for topping one recipe Easy Stuffed Pasta and Vegetables 2tablespoons butter 2tablespoons flour About 1 D 16 teaspoon grated nutmeg 1 D 8 to 1 D 4 teaspoon finely ground white pepper 1 1 D 4 cups lowfat milk 1 D 4 cup Safeway SELECT Verdi Shredded Parmesan Cheese About 1 D 4 teaspoon salt 3 D 4 cup finely shredded gourmet cheddar cheese blend or six-cheese Italian blend 1. Put butter into a 4-cup microwave-safe bowl or glass mea- sure. Microwave on high (100% power) for 1 minute and 30 sec- onds, just until butter is melted and hot and remains light yellow. 2. Remove bowl from oven. Whisk in flour, nutmeg, and white pepper. Microwave on high for 1 minute and 30 seconds, until mixture bubbles vigorously and foams but is still light yellow. 3. Remove bowl from oven. Thoroughly whisk in milk until evenly combined. Microwave on high, uncovered, for 2 minutes. 4. Remove bowl from oven; whisk thoroughly. Microwave on high, uncovered, for 1 minute, until sauce thickens. 5. Remove from oven; thoroughly whisk in salt and cheese until melted. If the cheese does not melt completely, microwave an additional 30 seconds to 1 minute; whisk again. Per serving: 145cal., 66% (93 cal.) from fat; 7.0g protein; 10g fat (8.2g sat.); 4.9g carbo (0.1g fiber); 385mg sodium; 25mg chol. byHOLLY RUDIN-BRASCHI COOK FILLED RAVIOLI WITH CARROTS AND BROCCOLI, THEN TOP WITH OUR CREAMY PESTO WITH A BIT OF ORANGE FLAVOR. TRANSFORM A PASTA DINNER INTO A FAMILY PARTY WITH A DO-IT-YOURSELF PASTA BAR. First, set the table including large plates for under the pasta bowls and small plates for the garlic bread. Arrange the other items buffet-style on a counter or side table in this order: 1. Empty bowls for pasta. 2.Pasta. Depending on the num- ber of people you 9re serving, offer one to three bowls of cooked pasta and vegetables. For 4 to 6 people, make one recipe Easy Stuffed Pasta and Vegetables; for 6 to 8, make two recipes; for 8 to 12, make three recipes. 3.Sauce .Arrange 3 bowls of sauces to represent the colors of the Italian flag. For green, offer Tangy Pesto. For white, serve Cheesy Microwave Sauce. For red, choose your favorite Safeway SELECT Verdi tomato-based sauce, heated in a microwave-safe dish, covered, for 2 to 3 minutes on high (100% power). Make sure there is a separate ladle for serving each of the sauces and a plate under each bowl to catch drips. 4.Toppings .Offer small bowls filled with a variety of fun toppings. Try sliced black olives; shredded mozzarella, provolone, asiago, or fontina cheeses; Safeway SELECT Verdi Shredded Parmesan; chopped fresh tomatoes; chopped fresh herbs; hard salami, thinly sliced into match- sticks; cooked baby shrimp; diced cooked turkey; canned sliced mush- rooms; or marinated artichoke hearts. Don 9t forget to put a small spoon in each bowl for serving. Pasta Party Bar

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