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Fettuccine with Spinach & Prosciutto
21⁄2 ounces Parmesan cheese (1⁄2 cup grated)
8 ounces uncooked fettuccine
1 clove garlic
1 tablespoon olive oil
4 to 6 ounces thinly sliced prosciutto, chopped
10 ounce package fresh spinach
1 egg
1⁄8 teaspoon black pepper
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 chop- per and process until completely mixed. Add pasta and egg mixture 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, sprin- kling 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
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
Place a large saucepan over medium-high heat. Add the oil. Place onions into the chopper and pulse on HI until com- pletely 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 31⁄2 quarts.
