Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Alpine Baked Pasta Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
6 Quart(s) Water
2 Tablespoon(s) Salt
1 Pound(s) Dry penne pasta
1 Leek, well washed
And chopped -, abt 1 cup
4 Tablespoon(s) Unsalted butter
2 Tablespoon(s) Chopped fresh sage
1 Tablespoon(s) Poppy seeds
1 Spinach, washed
And coarsely chopped -, abt
2 cups
1 Teaspoon(s) Freshly-ground black pepper
1/2 Cup(s) Grated Fontina cheese
1/4 Cup(s) Grated parmesan cheese
Directions:
Preheat oven to 400 degrees. Place the water in a large pot and bring
to the boil. Add the salt, return to the boil and add the pasta. When
the water returns to the boil, begin to time the pasta carefully, and
after 8 minutes of cooking time add the leeks. Cook the pasta and
leeks together for another 2 minutes after the water has returned to
the boil. While waiting for the pasta to cook, put the butter into a
saucepan and begin to melt until golden-brown. When the butter is a
light nut-brown add the sage and poppy seeds and set aside. The pasta
leek combination should cook for a total time of about 10 to 11
minutes (check the recommended cooking time on the pasta box). Add the
spinach in the final 2 minutes of cooking time. Cook together for 2 to
3 minutes, drain and toss with the sage butter, add the salt and
pepper and place into a buttered gratin dish. Add both cheeses and
stir to combine. Place the gratin dish into the oven and bake for 10
to 12 minutes until the cheese has melted and the top edges begin to
brown. Serve immediately. This recipe yields 6 to 8 servings. Recipe
Source: MICHAELS PLACE with Michael Lomonaco From the TV FOOD NETWORK
- (Show # ML-1A36 broadcast 04-19-1997) Downloaded from their Web-Site
- http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka
MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-19-1997
Recipe by: Michael Lomonaco Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 416
Calories From Fat: 114
Total Fat: 13g
Cholesterol: 36.8mg
Sodium: 2897.7mg
Potassium: 66.5mg
Carbohydrates: 58.4g
Fiber: 3.3g
Sugar: <1g
Protein: 14.5g


Scale this recipe to Servings [?]