Pasta primavera (lacto)

Yield: 1 servings

Measure Ingredient
½ \N To 2/3 lb pasta (I like
\N \N Fusili--the spirals)
1 \N Onion
½ pounds Mushrooms
4 \N Or 5 cloves garlic
1 each Some dry sherry
1 \N Tin SKIM evaporated milk
\N \N (less than 3 g fat per tin)
1 \N Red pepper
1 \N Green pepper
1 teaspoon Salt
1 each Black pepper

Chop the onion, garlic, and mushroom. Saute over high heat in enouch sherry to keep it wet for about 10 minutes. Put the pasta water on to boil.

Reduce the heat under the veggies and add the tin of milk. Put the pasta in the boiling water. Simmer the sauce over low heat while the pasta cooks. Chop up the red and green peppers and add them to the simmering sauce. Add salt & black pepper to taste. Let simmer for about 5 minutes, which should be enough time to cook the pasta.

Drain the pasta, pour the sauce over the pasta, and serve. Sprinkle with a bit of parmisan cheese or nutritional yeast, and more black pepper, to taste.

Variations: obviously, vary the vegitable content. Sun dried tomatoes are one of my favourite candidates.

Posted to the Fatfree Digest on Thu, 02 Dec 93 16:14:49 EST by Crispin Cowan <crispin@...>

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....


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