Creamy noodles with marinated artichoke hearts
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Fettucine or spaghetti |
| ¼ | cup | Nonfat vegetable stock |
| 2 | tablespoons | Garlic; minced |
| 6 | ounces | Marinated artichoke hearts - |
| ; coarsely chopped | ||
| ½ | cup | Mushrooms; sliced |
| ¼ | cup | Red bell pepper; seeded and |
| 3 | tablespoons | Fresh parsley; minced |
| ½ | cup | Better than sour cream; mixe |
| ½ | teaspoon | Cornstarch |
| Salt and pepper; to taste | ||
Directions
VEGETARIAN TIMES; JAN 95
Preparation Time: 30:0 Cook pasta in rapidly boiling water, stirring often, until al dente; drain.
While pasta cooks, prepare sauce: In a skillet over medium-high heat, bring stock to boiling. Add garlic, artichokes, mushrooms and red hell pepper; simmer until soft, stirring constantly, about 5 minutes.
Remove from heat. Stir in parsley, sour cream mix Variation: Toss in a few chopped sun-dried tomatoes before serving.
Per serving: 130 cal; 4 g prot; 1 g fat; 27 g carb; 0 chol; 300 mg sod; 2 g fiber; vegan
Posted on GEnie Food & Wine RT Dec 21, 1994 by DEEANNE Nutritional information per serving: xx calories, xx gm protein, xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, xx gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg calcium, x% of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@..., moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes Submitted By SYLVIA STEIGER On 01-18-95