Magazine article Sunset

Fast & Fresh

Magazine article Sunset

Fast & Fresh

Article excerpt

Recipes from our kitchen and yours, in 30 minutes or less

Prosciutto and asparagus pasta

Christine Oatian, LAS VEGAS

SERVES 4 I 25 MINUTES

8 oz. angel hair pasta

1 tbsp. olive oil

½ large onion, sliced

2 garlic cloves, minced

2 cups sliced mushrooms

4 oz. thinly sliced prosciutto, cut into strips

1 Ib. asparagus, trimmed and cut into 1-in. pieces

1 ¼ cups heavy whipping cream

About ¼ cup grated parmesan cheese

½ tsp. pepper

½ tsp. chile flakes

1. Cook pasta according to package directions. Drain and return to pot.

2. Meanwhile, heat oil in a large frying pan over medium-high heat. Cook onion, garlic, and mushrooms until fragrant, about 2 minutes. Add prosciutto and asparagus and cook until asparagus is bright green, about 2 minutes. Add cream, 1A cup cheese, the pepper, and chile flakes. Reduce heat to simmer and cook until sauce has thickened, about 4 minutes.

3. Pour sauce with vegetables over pasta and toss to coat. Serve with more parmesan.

PER 2-CUP SERVING 610 CAL., 54Ü (330 CAL.) FROM FAT; 21 G PROTEIN; 37 G FAT (20 G SAT.); so G CARBO (2.9 G FIBER); aso MG SODIUM; 122 MG CHOL.

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Check out our new vtdeos tips, and more recipes: sunset.com/ fastandfresh

Cod with citrus chili glaze

Gregory Groth, NAPA

SERVES 4 I 30 MINUTES

½ cup sake (rice wine)

¼ cup mirin (sweet sake)

2 stalks lemongrass, outer layers removed

3 tbsp. chopped onion

1 tbsp. minced garlic

Juice and zest of 1 orange and 1 lime

¼ cup sweet Asian chili sauce*

4 quarter-size slices fresh ginger

4 pieces (4 oz. each) Pacific cod*

Cooked brown rice

½ cup cilantro sprigs

1. Set a steamer in a wok or pot with 2 in. water underneath. Bringwaterto a boil.

2. Meanwhile, boil sake and rn'irin until reduced by half. Mince 1 tbsp. lemongrass; cut the rest into thin 3-in. strips. Add minced lemongrass to sake mixture, reduce heat to medium, and add onion, garlic, juices, and zest. Cook 3 minutes; add chili sauce and cook until thickened, 10 minutes.

3. Put lemongrass strips and ginger in steamer. Top with fish; cook, covered, until just opaque in center, 8 minutes. Serve over rice with a drizzle of sauce and the cilantro.

* Find chili sauce in the Asian foods aisle, for sustainable fish choices, go to seafoodwatch.com

PER SERVING 242 CAL., B% (20 CAL.) FROM FAT; 22 G PROTEIN; 2.3 G FAT (o.J G SAT.); IS G CARBO (0.7 G FIBER); 190 MG SODIUM; 40 MG CHOL.

Ruby Swiss chard and white bean soup

Juliet Grossmcm, TEMECULA, CA

SERVES 4 I 30 MINUTES

1 tbsp. …

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