Vegetarian
Rigatoni with Three Cheeses
Makes 4 servings
6 ounces rigatoni pasta
1/2 cup skim milk
1 1/2 ounces skim-milk mozzarella cheese,
shredded
1 1/2 ounces fontina cheese, grated
1/4 cup minced fresh flat-leaf parsley
1 tablespoon minced fresh thyme leaves (or 1
teaspoon dried leaves, crumbled)
1/4 teaspoon ground white pepper
3/4 ounce Parmesan cheese, grated
Preheat the oven to 425o F. Spray a 1-
quart baking dish with nonstick cooking
spray; set aside.
In a large pot of boiling water, cook the
rigatoni according to package directions.
Drain and return to the pot. Stir in the
milk, mozzarella and fontina cheeses,
parsley, thyme and pepper.
Spoon the rigatoni mixture into the
prepared dish and sprinkle with the
Parmesan. Bake 15-18 minutes, until golden
and bubbling. Let stand 5 minutes. Divide
evenly among 4 plates and serve.
SERVING (1 1/2 CUPS) PROVIDES: 1 1/4
Proteins, 2 Breads, 10 Optional Calories.
PER SERVING: 253 Calories, 6 g Total Fat, 3 g
Saturated Fat, 18 mg Cholesterol, 283 mg
Sodium, 35 g Total Carbohydrate, 1 g Dietary
Fiber, 15 g Protein, 264 mg Calcium
Three-Cheese Pizza
Makes 6 servings
1 cup all-purpose flour
3/4 ounce oat bran
1/4 ounce active dry yeast (1 envelope)
1/2 teaspoon granulated sugar
1/2 teaspoon salt
1/4 cup + 2 tablespoons hot water (120-130o
F)
1 tablespoon + 1 teaspoon olive oil
1 cup nonfat ricotta cheese
3/4 ounce Parmesan cheese, grated
1 1/2 ounces fontina cheese, grated
1 large garlic clove, thinly sliced
1/8 teaspoon salt
Freshly ground black pepper, to taste
To prepare the dough, in a large bowl, stir
the yeast and sugar into the hot water; let
stand 5 minutes, until foamy. Stir in 3/4
cup of the flour, the oat bran, 1
tablespoon of the oil and the salt until a
soft dough forms. Sprinkle a work surface
with 1 tablespoon of the flour. Turn out
the dough onto the prepared work surface
and knead 8-10 minutes, working in the
remaining 2 tablespoons flour, until the
dough is smooth and elastic.
Spray a medium bowl with nonstick
cooking spray. Place the dough in the bowl
and turn to coat all sides. Cover with
plastic wrap or a damp towel and let rise in
a warm, draft-free place until it doubles in
volume, about 1 hour.
Spoon the ricotta into a coffee filter or
cheesecloth-lined strainer; let drain 15
minutes. Discard liquid in bowl.
Preheat the oven to 425o F. Spray a 10"
pizza pan with nonstick cooking spray.
Punch down the dough and press the dough
into the pan; pinch up the edges to form a
rim. Spread the ricotta evenly over the
dough, leaving a 1/2" border all around.
Sprinkle evenly with the Parmesan,
fontina, garlic, salt and pepper; drizzle
evenly with the remaining teaspoon oil.
Bake about 18 minutes, until the crust is
lightly browned. Cut into 6 equal slices and
serve.
SERVING (1 SLICE) PROVIDES: 1 Fat, 1 1/2
Proteins, 1 1/2 Breads.
PER SERVING: 209 Calories, 11 g Total Fat, 5
g Saturated Fat, 28 mg Cholesterol, 402 mg
Sodium, 20 g Total Carbohydrate, 1 g Dietary
Fiber, 10 g Protein, 169 mg Calcium
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