Yield: 4 Servings
|12 ounces||Ponne pasta|
|4 ounces||Baby carrots; each cut lengthwise into 8 strips|
|½ pounds||Thin asparagus; trimmed and cut into 1-inch lengths|
|2 tablespoons||Olive oil|
|½||Medium-size onion; chopped|
|¼ pounds||Mushrooms; cleaned, stemmed and sliced|
|½ teaspoon||Black pepper|
|1||Sweet red popper; cut into thin strips|
|½ cup||Frozen peas|
|8 ounces||Regular or reduced-fat sour cream|
|2 tablespoons||Grated parmesan or romano cheese|
1. Cook pasta in large pat of boiling water. Five minutes before the end of the cooking time, add the carrots. Two minutes before the end of the cooking time, add the asparagus. Vegetables should be tender at end of cooking.
2. Meanwhile, heat the oil in a large, deep skillet over high heat. Add the onion; cook, stirring occasionally, until barely softened, 1 to 2 minutes.
Add the mushrooms, salt and pepper; cook, stirring occasionally, until the mushrooms lose their raw look, about 3 minutes. Add red pepper; cook for another 2 minutes. Add peas; cook for another 2 minutes or until everything is tender.
3. Drain the pasta, carrots and asparagus, reserving ½ cup of cooking water. Toss pasta, carrots, asparagus, and reserved cooking liquid together with the sauteed vegetables, sour cream and cheese in a large serving bowl.
Serve pasta immediately.
Nutrient Value Per Serving: 536 calories, 22 g fat (9 g saturated), 16 g protein, 71 g carbohydrate, 387 mg sodium, 28 mg cholesterol. Nutrient Value Per Serving: 339 calories, 18 g fat (7 g saturated), 27 g protein, 17 g carbohydrate, 965 mg sodium, 132 mg cholesterol.
Recipe by: Family Circle Magazine Posted to MC-Recipe Digest V1 #933 by "Nitro_II " <Nitro_II@...> on Nov 29, 97