Canku Ota

(Many Paths)

An Online Newsletter Celebrating Native America

April 3, 2004 - Issue 110

Pasta Meals

• 2 tablespoons butter or margarine
  
• 1/4 cup all-purpose flour
  
• 3 cups milk
  
• 4 cups (16 ounces) shredded extra-sharp Cheddar cheese
  
• 3/4 cup shredded Parmesan cheese, divided
  
• 3/4 teaspoon salt
  
• 1 teaspoon freshly ground black pepper
  
• 1/2 teaspoon ground red pepper
  
• 16 ounces rotini or penne pasta, cooked

Melt butter in a Dutch oven over medium heat; whisk in flour until smooth. Gradually whisk in milk, and cook, whisking constantly, 3 minutes or until thickened. Add Cheddar cheese, 1/4 cup Parmesan cheese, salt, black pepper, and red pepper, whisking until cheese melts. Add pasta, tossing to coat. Pour mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle with remaining 1/2 cup Parmesan cheese.

Bake at 350° for 5 minutes or until cheese melts.

Garden Pasta Toss

• 3 cups uncooked bow-tie pasta
  
• 3 quarts water
  
• 1 cup broccoli flowerets
  
• 2 small carrots, thinly sliced
  
• 1 (14-ounce) can artichoke heart quarters, drained
  
• 1 cup cherry tomatoes, halved
  
• 4 green onions, sliced
  
• 1/4 teaspoon dried oregano
  
• 1/4 teaspoon dried basil
  
• 1/2 cup Italian Parmesan dressing
  
• Shredded Parmesan cheese (optional)

Directions:

Cook pasta in 3 quarts boiling water in a Dutch oven 12 minutes. Add broccoli and carrot, and cook 1 minute; drain. Rinse with cold water to stop the cooking process; drain. Return pasta mixture to Dutch oven. Stir in artichokes and next 4 ingredients. Add dressing, tossing to coat. Cover and chill 2 hours. Sprinkle with cheese, if desired.

Pasta Mexicana

• 3 1/2 cups uncooked farfalle (bow tie pasta)
  
• 1 tablespoon reduced-calorie margarine
  
• 2 garlic cloves, minced
  
• 3 tablespoons all-purpose flour
  
• 1/2 teaspoon ground cumin
  
• 1/4 teaspoon ground red pepper
  
• 1/4 teaspoon salt
  
• 1 1/2 cups skim milk
  
• 1 1/4 cups (5 ounces) shredded sharp cheddar cheese
  
• Cooking spray
  
• 4 cups (3/4-inch) sliced zucchini (about 2 medium)
  
• 2 cups (3/4-inch) cubed red bell pepper (about 2 medium)
  
• 1 cup sliced green onions

Directions:

Preheat oven to 350°.

Cook pasta according to package directions, omitting salt and fat.

Melt margarine in a small nonstick skillet over medium heat. Add garlic, and saute 30 seconds. Stir in flour, cumin, red pepper and salt; cook 1 minute. Gradually add milk; cook until thick and bubbly, stirring constantly. Remove the milk mixture from heat; stir in cheese. Set aside.

Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add zucchini; cook 3 minutes. Add bell pepper; cook 1 minute. Combine pasta, vegetables, and onions; spoon into a 13- x 9-inch baking dish coated with cooking spray. Spoon cheese sauce evenly over pasta mixture. Bake at 350° for 15 minutes or until bubbly.