target | Tortellini & Cheese
1 tablespoon of vegetable oil
4 Italian-flavored soy sausage links, thinly sliced on the diagonal
1 bunch of broccoli rabe, trimmed
3 tablespoons of soy margarine or butter
3 tablespoons of all-purpose flour
1 cup of low-fat milk or soy milk
2 cups of shredded low-fat or regular cheddar cheese
1 teaspoon of minced garlic
1 teaspoon of dried oregano
1 teaspoon of crushed red pepper, optional
Salt to taste
Freshly ground black pepper, to taste
one 10 ounce package of fresh tri-colored tortellini, or other gourmet-flavored tortellini |
|
Heat oil in large skillet over medium, and sauté sausage until brown, about 5 minutes. Meanwhile, steam broccoli rabe with the water on its leaves in covered saucepan just until wilted, remove from heat and drain thoroughly, squeezing out excess water by hand when cool enough to handle. Set aside and keep warm.
To make roux, heat margarine over medium and, when melted, stir in flour. Add milk and cheese all at once, and whisk until cheese melts and sauce thickens. Stir in garlic, oregano, crushed red pepper, if using, and salt and pepper to taste. Bring large pot of lightly salted water to a boil, and add tortellini. Cook for about 4 minutes, or until tender, and drain. To serve, arrange 4 equal portions broccoli rabe on each plate. Top with tortellini, cheese sauce and sausage. This recipe yields 4 servings.
Per Serving: 540 Cal; 36g Prot; 25g Total Fat (8 Sat. Fat); 46g Carb.; 135mg Chol; 810mg Sod.; 4g Fiber.
Wine Suggestions: Since this dish has its roots in Italy, it's sensible to consider a good Italian wine, such as Travignoli Chianti Rufina.
Comments: An adaptation of the popular "mac-and-cheese" concept, this entrée becomes more than a pasta side dish or simple luncheon entrée with the addition of steamed broccoli rabe and sautéed Italian-seasoned soy sausages. As accompaniments, slice ripened tomatoes for a salad garnished with croutons, fresh basil leaves and perhaps slices of fresh mozzarella, and serve with wedges of toasted focaccia.
Formatted for MC7 08-14-2003 by Joe Comiskey - Mad's Recipe Emporium Recipe By: Vegetarian Times November 2002
Per Serving (excluding unknown items): 54 Calories; 4g Fat (58.3% calories from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 1/2 Grain(Starch); 0 Vegetable; 1/2 Fat. |
-