| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegetarian |
Vegtime7 |
6 |
servings |
INGREDIENTS
| 10 |
lg |
Clov garlic; minced |
| 1 |
|
Seeded red bell pepper; cored and thinly |
|
|
Sliced |
| 5 |
c |
Chard leaves; stemmed and chopped |
| 1/4 |
c |
Pesto sauce |
| 1/2 |
c |
Nonfat yogurt |
INSTRUCTIONS
In a 10 inch nonstick skillet, saute garlic, bell pepper and 1/2 cup water
over medium heat until pepper is soft, about 5 min. (Do not let garlic
brown.) Add chard leaves; cover and cook until leaves are tender, about 2
min.
In small bowl, stir together pesto and yogurt. Add to vegetable mixture.
Toss with cooked hot pasta of your choice if desired. Makes 6 cups.
NOTES : 6 grams of fat total per cup serving. |
Recipe by: June 1996 Vegetarian Times
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