The Magazine of The Evangelical Lutheran Church in America


'Simply' good food

On a budget? Can't figure out which spice to use? Hungry for paradigm-changing peanut butter or desperation pasta that is "best served when you are starving and your house has not shopped for the week"?

All those needs could be met by the new Simply LVC cookbook. To commemorate 25 years of the Lutheran Volunteer Corp, the organization published an updated edition with 100 new recipes--including the one printed here to whet your appetite--as well as handy cooking tips, table prayers and Scripture readings.

To order, send $15 plus $4 shipping to: LVC, 1226 Vermont Ave. NW, Washington DC 20005; www.lvchome.org.

Low-Fat Italian Ziti Bake

1996 LVC volunteer Natalie Holz, who often cooked this for her community at Dag House, says it has only 11 grams of fat and 329 calories per serving.

1 lb. ziti/medium pasta 1/2 tsp. basil
1 tsp. olive oil salt and pepper, to taste
1 large onion, chopped 1/4 tsp. crushed red-pepper flakes
2 med. zucchini, diced 2 egg whites
3 cloves garlic, minced 15 oz. carton part-skim ricotta cheese
28 oz. can crushed tomatoes 2/3 cup low-fat mozzarella cheese, grated
1/2 tsp. oregano 1/3 cup grated Parmesan cheese

Heat oven to 350 degrees. Cook pasta. Meanwhile, warm oil in large saucepan over medium heat. Add onion, zucchini and garlic. Cover and cook until very soft, about 10 minutes. Stir in tomatoes and seasonings. Simmer 5 minutes. Blend egg whites with ricotta until smooth. In a 3-quart casserole, layer pasta, ricotta and tomato mixture. Sprinkle with mozzarella and Parmesan. Bake about 45 minutes, until top is golden brown and bubbling; 6 to 8 servings.


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