Thursday, March 15, 2007

Meatless Recipes - Herbed Macaroni Parmesan

Tonight, I am not making anything new. Plus we have lots of leftovers. Therefore, I thought I would share some meatless recipes that can be used tomorrow. These were shared by Layla.

Herbed Macaroni Parmesan

Makes 4 servings

"This very simple dish is one of my favorite "emergency" dinners that I make
when time is especially limited. Use short cuts or strands of other Italian
pastas you might have on hand. When time permits, I expand on the simple
recipe and add other vegetables, such as strips of grilled portobello

8 ounces elbow macaroni
3 tablespoons unsalted butter
½ cup freshly grated Parmesan cheese
1 plum tomato, cut into ½-inch cubes
2 tablespoons minced fresh basil or 2 teaspoons dried basil
2 tablespoons minced fresh flat-leaf parsley
Dash of salt, or to taste
Dash of freshly ground pepper, or to taste

Bring a large pot of water to a boil over high heat; add the macaroni. When the water returns to a boil, stir occasionally to separate the macaroni. Reduce the heat to medium-high and cook until al dente, about 6 to 8 minutes or according to package instructions. When the macaroni is done, drain well; return to the pot. Add the butter; stir until it melts. Add the remaining ingredients and toss. Taste and adjust the seasoning.

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