Mushroom and Asparagus Fettuccine

Ingredients:

• 8  ounces  dried fettuccine or linguine
• 8  ounces  asparagus, trimmed and cut into 1 1/2-inch pieces
• 3  cups  sliced fresh shiitake or crimini mushrooms
• 1  medium  leek, thinly sliced, or 1/2 cup chopped onion
• 3  cloves  garlic, minced
• 1  tablespoon  olive oil
• 1/3  cup  mushroom broth or vegetable broth
• 1/4  cup  half-and-half or light cream
• 1/4  teaspoon  salt
• 1/8  teaspoon  black pepper
• 1  cup  chopped plum tomatoes
• 1  tablespoon  finely shredded fresh basil
• 1  tablespoon  finely shredded fresh oregano
• 1/4  cup  pine nuts, toasted
•     Finely shredded Parmesan cheese (optional)

Directions:

Cook fettuccine or linguine according to package directions, adding asparagus the last 1 to 2 minutes of cooking; drain. Return pasta mixture to saucepan; cover and keep warm.

Meanwhile, in a large skillet cook mushrooms, leek, and garlic in hot oil over medium-high heat for 4 to 5 minutes or until most of the liquid is evaporated. Stir in broth, half-and-half, salt, and black pepper. Bring to boiling. Boil gently, uncovered, for 4 to 5 minutes or until mixture is slightly thickened. Stir in tomatoes, basil, and oregano; heat through.

Spoon the mushroom mixture over pasta mixture; toss gently to coat. Divide among 4 bowls or dinner plates. Sprinkle with pine nuts and, if desired, Parmesan cheese. Serve immediately.

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Curried Butternut Squash Soup

Ingredients:

• 1  tablespoon  olive oil
• 1  medium  onion, chopped
• 2  cloves  garlic, minced
• 2-1/2  pound  butternut squash, peeled, seeded and cut into 1-inch cubes
• 6  cups  low-sodium chicken or vegetable broth
• 1  tablespoon  plus 2 teaspoons curry powder
• 1/2  teaspoon  salt
• 2  tablespoons  honey
• 3  tablespoons  plain nonfat yogurt

Directions:

Heat oil over medium heat in a 6-quart stockpot. Add onions and saute until they begin to soften, about 5 minutes. Add garlic and saute for 2 minutes more. Add squash, broth, curry powder, and salt and bring to a boil. Reduce heat and simmer uncovered until squash is tender, 12 to 15 minutes.

Remove from heat, stir in honey, and puree with a mixer or in batches in a blender until smooth

Ladle into serving bowls and drizzle yogurt over each.

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Spicy Pumpkin and Shrimp Soup

Ingredients:

• 2  medium  onions, sliced
• 2  medium  carrots, thinly sliced
• 1  tablespoon  snipped fresh cilantro
• 2  teaspoons  grated fresh ginger
• 2  cloves  garlic, minced
• 1/2  teaspoon  ground allspice
• 2  tablespoons  margarine or butter
• 1  141/2-ounce can  chicken broth
• 1  15-ounce can  pumpkin
• 1  cup  milk
• 1  8-ounce package  frozen, peeled and deveined cooked shrimp, thawed
•     Fresh shrimp in shells, peeled, deveined, and cooked (optional)
•     Plain low-fat yogurt or dairy sour cream (optional)
•     Snipped fresh chives (optional)

Directions:

In a covered large saucepan cook the onions, carrots, cilantro, ginger, garlic, and allspice in hot margarine for 10 to 12 minutes or until the vegetables are tender, stirring once or twice.

Transfer the mixture to a blender container or food processor bowl. Add 1/2 cup of the chicken broth. Cover and blend or process until nearly smooth.

In the same saucepan combine pumpkin, milk, and remaining broth. Stir in the blended vegetable mixture and the 8 ounces shrimp; heat through. If desired, on small skewers thread additional cooked shrimp. Ladle soup into soup bowls. If desired top each serving with a spoonful of yogurt a sprinkling of chives, and a shrimp skewer.

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