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Pasta With Curry Cream

January 30, 2023

CATEGORY	CUISINE	TAG	YIELD
Dairy	Vegetarian	New, Vegtime6	8	Servings

INGREDIENTS

12	oz	Pasta ribbons, or noodles
2	t	Olive oil
1/2		Red onion, chopped
1	t	Curry powder, to taste
		Up to 3 teaspoons
2/3	c	Raisins
2		Red apples, cored and diced
2	T	Water, up to 3
15	oz	Part-skim ricotta cheese
3/4	c	Low-fat milk
		Pasta cooking water as
		needed
1/4	t	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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 134 Calories From Fat: 49 Total Fat: 5.6g Cholesterol: 17.4mg Sodium: 165mg Potassium: 208mg Carbohydrates: 14.9g Fiber: <1g Sugar: 9.4g Protein: 7.3g