from our kitchen

Southern Living, Mar 2004 by Perry, Mary Allen

A Light Side of Pasta

The classic version of Fettuccine Alfredo is quick and easy to make, but it's loaded with fat and calories. In experimenting with healthier options, we discovered a delicious light alternative that combines a rich and creamy frozen pasta with fresh spring vegetables. Prepare and saute the additional ingredients while the pasta is in the microwave, and this dish is ready for the table in less than 15 minutes. Here's the recipe.

Fettuccini Primavera: Microwave 3 (9.25-ounce) packages of Stouffer's Lean Cuisine Fettuccini Alfredo according to package directions. Saute 3 ounces chopped prosciutto and 1 (8-ounce) package sliced fresh mushrooms in 2 teaspoons hot oil in a large nonstick skillet over medium-high heat 3 to 5 minutes or until the mushrooms are tender. Add ½ cup white wine, stirring to loosen particles from bottom of skillet. Add ½ pound fresh asparagus, trimmed and cut in 2-inch pieces, and 1 cup baby green peas. Cook, stirring often, 3 minutes or until vegetables are tender. Stir in the hot Fettuccini Alfredo and ½ cup shredded Parmesan cheese. Serve immediately. If desired, garnish with additional steamed asparagus and shredded Parmesan cheese. Three ounces baked ham and ½ cup reduced-sodium chicken broth may be substituted for the prosciutto and white wine. Makes 4 to 6 servings. Prep: 10 min., Cook: 8 min.

Serving With Style

Creating a serving basket from refrigerated breadsticks may look complicated, but it's surprisingly simple. In fact, when we were planning the photography for our spring salad story on page 122, Senior Photo Stylist Cindy Manning Barr suggested that we make two baskets and use one as a lid. Just follow these instructions to make one basket-it's as easy as pie!

Unroll the dough from 2 (11-ounce) packages of refrigerated breadsticks, and separate at perforations. Reserve and set aside 6 strips. Gently press and stretch each of the remaining 18 strips to a length of 12 inches.

Wrap the outside of a 4-quart stainless steel mixing bowl with nonstick aluminum foil, and invert onto a lightly greased baking sheet. Arrange strips in a lattice pattern over the top and sides of the bowl, trimming excess as needed. (To weave a lattice pattern, place 4 to 5 strips of dough across the bowl in one direction; fold back alternating strips as each crisscross strip is added.)

Whisk together 1 large egg and 1 tablespoon water; brush lightly over strips, reserving remaining egg mixture.

Roll each of the 6 reserved strips into a 20-inch rope; pinch 3 of the ropes together at 1 end to seal, and braid. Repeat procedure with remaining 3 ropes. Gently press the 2 braided ropes around the rim of the bowl, pinching together at both ends to seal. Brush lightly with reserved egg mixture, discarding any remaining mixture.

Bake at 375° for 30 minutes or until evenly browned. Shield top of bowl with aluminum foil after 20 minutes to prevent over-browning. Remove from oven, and cool completely on a wire rack. Gently remove basket from bowl. (The inside of the basket will be pale in color.)

If you plan on eating the basket, it's best prepared the same day. If not, prepare it up to a week ahead, and store in a cool, dry place until ready to use.

NOTE: We used Reynolds Release Non-Stick Aluminum Foil. It's also terrific for lining baking pans or covering casseroles. MARY ALLEN PERRY