CALORIES IN 1 CUP 1 MILK

Neutral Milk Hotel's In the Aeroplane Over the Sea (33 1/3)

Of all the recordings to emerge from the Athens-via-Denver collective called "Elephant 6", Neutral Milk Hotel's second album is the one that has worked its way under the most skins. "Magnet" magazine named it the best album of the 1990s, and "Creative Loafing" recently devoted a cover story to one fan's quest to understand why bandleader Jeff Mangum dropped out of sight soon after "Aeroplane's" release. The record sells steadily to an audience that finds it through word of mouth. Weird, beautiful, absorbing, difficult, "In The Aeroplane Over the Sea" is a surrealist text loosely based on the life, suffering and reincarnation of Anne Frank, with guest appearances from a pair of Siamese twins menaced by the cold and carnivores, a two-headed boy bobbing in a jar, anthropomorphic vegetables and a variety of immature erotic horrors. Mangum sings his dreamlike narratives with a dreamer's intensity, his creaky, off key voice occasionally breaking as he strles to complete each dense couplet. The music is like nothing else in the 90s Indie Underground a psychedelic brass band, its members self-taught, forging polychromatic washes of mood and tribute. The songs stick to one narrow key, the images repeat and circle back, and to listen is to be absorbed into a singular, heart-rending vision.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound spaghetti
3 tablespoons Olive oil
4 cloves garlic
1 can garbanzo beans, chickpeas -- drained (14 oz)
1/2 cup wine
1 can crushed tomatoes -- unsalted
1/4 cup half and half or milk
1/2 teaspoon crushed pepper flakes -- to taste
1/2 teaspoon anchovy paste -- optional
1/4 teaspoon Thyme -- dried
flat leaf parsley -- chopped
parmesan cheese or romano cheese -- ribbons

In a large pot, boil the water for pasta, salt it, and cook spaghetti according to package directions to al dente.

While the pasta cooks, heat a large skillet over medium heat and add olive oil crushed red pepper flakes, anchovy paste (if using) and garlic.

Drain the canned garbanzo beans, then put them in the food processor and pulse-grind them to a fine chop. Or you can place them on a plate and use a fork to mash them.

Add chopped garbanzos to the pan and season with thyme, salt, and pepper then saute for 4 to 5 minutes.

Add wine and cook down for about 30 seconds, then stir in the crushed tomatoes. Cook until tomatoes are heated through, then adjust seasoning to taste. Right before serving ask half and half or milk.

Drain pasta (do not rinse), and pour onto serving dish. Top with the sauce and toss with tongs. (Or you can add the drained pasta to the pan and toss with the sauce, then pour onto serving dish.) Top with parsley and some of the grated Parmiginao Reggiano cheese.

Serve with remaining grated Parmiginao Reggiano or Romano Cheese ribbons.



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Per Serving (excluding unknown items): 543 Calories; 12g Fat (20.9% calories from fat); 15g Protein; 87g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 48mg Sodium. Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 2 Fat.

Ingredients
4 quarts water
2 cups uncooked rotini (about 8 ounces corkscrew pasta)
1 (10-ounce) package frozen chopped broccoli
1/4 cup all-purpose flour
2 cups fat-free milk
1 1/2 cups (6 ounces) cubed light processed cheese (such as Velveeta Light)
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 cup chopped reduced-fat ham


Preparation
Bring water to a boil in a large stockpot. Add pasta; cook 5 minutes. Add broccoli; cook an additional 5 minutes or until pasta is done; drain.
While pasta cooks, lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a medium saucepan; gradually add milk, stirring with a whisk until blended. Cook over medium heat 8 minutes or until mixture is thick, stirring frequently.

Remove from heat; stir in cheese and next 4 ingredients (cheese through pepper). Combine pasta mixture, cheese sauce, and ham.


Yield
6 servings (serving size: 1 3/4 cups) - 6 points per serving.

Nutritional Information
CALORIES 288(15% from fat); FAT 4.7g (sat 2.5g,mono 0.6g,poly 0.4g); IRON 2.5mg; CHOLESTEROL 23mg; CALCIUM 296mg; CARBOHYDRATE 42.6g; SODIUM 937mg; PROTEIN 19.1g; FIBER 2.6g


MY NOTES:

I used shells instead of rotini.

I cooked the ham for a few minutes before adding it in.

Next time I'd use less mustard (I used grey poupon) - I'd probably cut it down to 1 teaspoon. And I'd probably add more broccoli.

I thought this was excellent, and I'd definitely make it again! It was nice and creamy! And the serving size is very generous.

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