Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Eggless pasta |
| 12 cups | Water |
| 1 cup | Maple syrup |
| ½ cup | Ground walnuts; or 1/3 cup ground |
| \N \N | ; poppy seeds |
| ½ teaspoon | Lemon rind; minced |
| 1½ cup | Raisins |
| ½ teaspoon | Powdered cloves |
| 1 teaspoon | Cinnamon |
Cook pasta in boiling water until done. Drain. Heat maple syrup and walnuts or poppy seeds in a large pot over medium heat for 2 minutes. Add lemon rind, raisins, clove powder, and cinnamon. Continue cooking for 3 more minutes. Add cooked pasta. Mix well and serve warm. You can also pour the mixture into a baking dish and bake at 350 degrees for 20 minutes before serving. Serves 8.
Calories per serving, 395; fat, 5 grams; carbohydrates, 83 grams.
Debra Wasserman. Recipes from The Lowfat Jewish Vegetarian Cookbook: Healthy Traditions From Around the World by Debra Wasserman (The Vegetarian Resource Group, copyright 1994 by Debra Wasserman).
Converted by MC_Buster.
Recipe by: Good Morning America Converted by MM_Buster v2.0l.