Sweet-and-spicy vegetable pasta
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | ounces | Fettuccine or spaghetti |
| ¼ | cup | Dry white wine or apple juice |
| 1 | cup | Onion; chopped |
| 4 | Cloves garlic; (or more), minced | |
| 1 | large | Red bell pepper; coarsely chopped |
| 1 | cup | Carrots; grated |
| 1½ | cup | Broccoli florets |
| 1 | tablespoon | Fresh chives; minced |
| ½ | cup | Plain nonfat yogurt |
| 2 | tablespoons | Parmesan cheese; grated |
| ⅓ | cup | Part-skim ricotta cheese |
| ½ | cup | Nonfat sour cream |
| ⅓ | cup | Stoneground mustard |
| 1 | teaspoon | Honey |
| Salt and freshly ground black pepper; to taste | ||
Directions
Cook pasta in boiling, salted water until al dente. Drain well.
While pasta is cooking, lightly oil large nonstick skillet and set over medium-high heat. When skillet is hot, add wine or juice, onion and garlic.
Cook, stirring, until soft, about 5 minutes. Add bell peppers, carrots, broccoli, and chives. Cook, stirring, until just tender, about 5 minutes.
While vegetables are cooking, combine yogurt, cheeses, sour cream, mustard and honey in small bowl. Season with salt an dpepper. Toss with vegetables and pasta. Serve immediately.
NOTES : Nutritional info: Per 1-¼ cup serving: 417 calories, 17g protein, 5g total fat, 71g carbo, 6mg chol, 39mg sodium, 6g fiber. LACTO Recipe by: March 1997 Vegetarian Times Converted by MM_Buster v2.0l.