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CATEGORY CUISINE TAG YIELD
Dairy Vegetarian New, Vegtime6 4 Servings

INGREDIENTS

10 oz Fettuccine or spaghetti
1/4 c Dry white wine or apple
juice
1 c Onion, chopped
4 Cloves garlic, or more
minced
1 Red bell pepper, coarsely
chopped
1 c Carrots, grated
1 1/2 c Broccoli florets
1 T Fresh chives, minced
1/2 c Plain nonfat yogurt
2 T Parmesan cheese, grated
1/3 c Part-skim ricotta cheese
1/2 c Nonfat sour cream
1/3 c Stoneground mustard
1 t Honey
Salt and freshly ground
black pepper to taste

INSTRUCTIONS

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 1-1/4 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.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 167
Calories From Fat: 66
Total Fat: 7.4g
Cholesterol: 23.3mg
Sodium: 598.1mg
Potassium: 526.1mg
Carbohydrates: 16.6g
Fiber: 4.5g
Sugar: 6.9g
Protein: 10.3g


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