Name: Pasta with Curry Cream
Ingredients: 12 oz Pasta ribbons; (or noodles); 2 ts Olive oil; 1/2 md Red onion; chopped; 1 ts Curry powder; to taste; Up to 3 teaspoons; 2/3 c Raisins; 2 md Red apples; cored and diced; 2 tb Water; up to 3; 15 oz Part-skim ricotta cheese; 3/4 c Low-fat milk; Pasta cooking water as needed; 1/4 ts Salt

Let’s rethink this matter of getting your children saved. Perhaps one of the problems with this perspective is that it looks for a major spiritual event of salvation and misses the spiritual process of nurturing your children. It is your task to faithfully teach them the ways of God. It is the Holy Spirit’s task to work through the Word of God to change their hearts. Even when the Spirit illuminates and quickens them to life, it is a life of progressive growth.

Tedd Tripp

CATEGORY	CUISINE	TAG	YIELD
Dairy	Vegetarian	New, Vegtime6	8	servings

INGREDIENTS

12	oz	Pasta ribbons; (or noodles)
2	ts	Olive oil
1/2	md	Red onion; chopped
1	ts	Curry powder; to taste
		Up to 3 teaspoons
2/3	c	Raisins
2	md	Red apples; cored and diced
2	tb	Water; up to 3
15	oz	Part-skim ricotta cheese
3/4	c	Low-fat milk
		Pasta cooking water as needed
1/4	ts	Salt

INSTRUCTIONS

MAKES 8 SERVINGS LACTO
Cook pasta according to package instructions, reserving cooking water.
While pasta cooks, heat oil in large stew pot and saute onion, curry powder
and raisins until aromatic but not burned, about 5 minutes. Add apples and
continue cooking over low heat for another 3 to 5 minutes, adding water if
necessary to prevent burning.
Remove pan from heat. Push onion mixture to side of pan. In center of pan,
lightly whip ricotta, milk and salt together with fork. Add pasta cooking
water as needed to create creamy texture. When mixture is smooth, stir into
onion mixture.
Drain pasta; add to ricotta mixture, stirring well to coat. Makes 8
servings.
HELPFUL HINT: While this recipe calls for part-skim rather than whole-milk
ricotta, we do not recommend using the low-fat or low-sodium varieties of
ricotta because the taste suffers markedly.
PER 1-CUP SERVING: 307 CAL.; 13G PROT.; 8G TOTAL FAT (3G SAT FAT) 45G
CARB.; 0 CHOL.; 159MG SOD, 3G FIBER
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Apr 15, 1999.
Recipe by: Vegetarian Times Magazine, April 1997, page 60
Converted by MM_Buster v2.0l.

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