| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chinese | 1 | Servings | ||
INGREDIENTS
| 1 | lb | Pasta |
| 1 | Red bell pepper | |
| 1 | Zuchini or yellow sqash, cut | |
| into rounds | ||
| 1 | c | Carrot cubes |
| 1/4 | c | Sliced black olives |
| 1/2 | c | Fresh mushrooms |
| 1/2 | c | White wine |
| 2 | Cloves of chopped garlic | |
| Herbs of your choice |
INSTRUCTIONS
This recipe was submitted by Dave Cook the pasta. While the pasta is cooking, steam the veggies, checking the carrots to make sure they don´t get overdone.If using fresh pasta, steam the veggies first, and keep them warm. (You won´t need to steam the olives)Drain the pasta, add wine and garlic & Herbs, toss in the veggies and serve. Serves: 4 Comments: This can be done in so many different ways it´s not even funny. I´ve even done a chinese variation using snow peas, carrots, shittake and water chesnuts, tossing the pasta with a little rice wine and soy sauce. Posted to recipelu-digest by molony <molony@scsn.net> on Mar 04, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1928
Calories From Fat: 103
Total Fat: 11.6g
Cholesterol: 0mg
Sodium: 415.3mg
Potassium: 1656.2mg
Carbohydrates: 366.7g
Fiber: 18.7g
Sugar: 13.5g
Protein: 62.6g