14 October 2008

Calcium 475 mg, Magnesium 115 mg
Yield : 5 Servings


Ingredients :
3 cups small shell pasta
5 cloves garlic, crushed
1 lb. canned plum tomatoes,
drained, coarsely chopped, juice reserved
1/2 cup white wine
6 ounces tomato sauce
1/4 tsp. cayenne pepper
15 ounces cooked shrimp, peeled,
deveined, and drained
1 cup fresh dill, finely chopped
1 cups Asiago cheese, grated


Preparations :
  • Preheat oven to 400°F.
  • Cook pasta about 6 minutes in a large pot of boiling water, until partially cooked. Then drain it.
  • Combine garlic with juice from tomatoes and wine in a heavy nonreactive saucepan over medium heat.
  • Bring to a boil, stirring frequently.
  • Simmer 10 minutes, until most of liquid has evaporated.
  • Stir in tomatoes, tomato sauce and cayenne. Bring to a boil.
  • Add shrimp, pasta, dill and half the cheese.
  • Mix thoroughly. Transfer to a shallow baking dish.
  • Sprinkle with remaining cheese. Bake 25 minutes, or until heated through.

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