| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegtime2 |
1 |
Servings |
INGREDIENTS
| 1 |
|
Onion, chopped |
| 2 |
|
Cloves garlic, minced |
| 1 |
|
Green bell pepper |
|
|
Cut into thin strips |
| 1 |
|
Red bell pepper |
|
|
Cut into thin strips |
| 8 |
oz |
Small white mushrooms, 2 |
|
|
1/2 cups quartered |
| 3 |
oz |
Shiitake mushrooms, 1 1/4 |
|
|
cups stemmed and sliced |
| 2 |
T |
All-purpose flour |
| 1 |
c |
Vegetable broth |
|
|
Salt and freshly ground |
|
|
black pepper to taste |
| 1/2 |
c |
Finely chopped parsley |
| 3/4 |
lb |
Cooked linguine |
INSTRUCTIONS
SERVINGS DAIRY-FREE Here's a simple yet flavorful pasta dish that is
ready to eat in just under 30 minutes. Lightly coat bottom of
large nonstick skillet with cooking spray and heat over medium heat
until hot. Add onion and garlic and cook, stirring often, 5 minutes.
Add bell peppers and mushrooms. Cover and cook 3 to 4 minutes. Add
flour and cook, stirring constantly, 1 minute. Stir in broth until
well blended. Cover and cook over medium-low heat for 5 minutes.
Season to taste with salt and pepper. Remove from heat and stir in
parsley. Toss pasta with mushroom mixture. Serve right away. PER
SERVING: 422 CAL.; 16G PROT.; 4G TOTAL FAT (0 SAT. FAT); 87G CARB.; 0
CHOL.; 283MG SOD.; 7G FIBER. Converted by MC_Buster. Recipe by:
Vegetarian Times Magazine, September 1998, page 38 Converted by
MM_Buster v2.0l.
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