| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | {mailing li, Farfalle, Pasta, Sweet potat | 5 | Servings | |
INGREDIENTS
| 21 | oz | Low-salt chicken broth OR |
| 2+3/8-cups | ||
| 2 | c | Peeled sweet potatoes |
| julienne cut | ||
| 2 1/3 | c | Sugar snap peas, or approx. |
| 8-ounces trimmed | ||
| 1 7/8 | oz | Dried shiitake mushrooms, OR |
| 3/4-cup | ||
| 8 | oz | Uncooked farfalle, bowties |
| 1 | T | Margarine |
| 3 | c | Thinly sliced onion |
| 4 | Garlic cloves, minced | |
| 1/2 | t | Salt |
| 1/4 | c | Freshly grated parmesan |
| cheese divided use | ||
| 1/4 | c | Chopped parsnip, flatleaf |
| 1/4 | c | Chopped fresh chives |
INSTRUCTIONS
Bring broth to a boil in a large saucepan. Add sweet potato; cover and cook 1 minute. Add peas; cover and cook 2 minutes. Add mushrooms; cover and cook 1 minute. Strain mixture through a colander into large bowl, reserving liquid. Remove mushrooms from vegetable mixture; discard stems and thinly slice caps. Set caps aside. Return reserve liquid to pan; bring to a boil and cook 10 minutes or until reduced to 1/4 cup. Remove from heat; set aside. Cook pasta in boiling water according to package directions, omitting fat and salt. Drain and set aside. Melt margarine in a large nonstick skillet over medium high heat. Add onion and garlic; saute 10 minutes or until tender. Add sweet potato, peas, sliced mushroom caps, 1/4 cup reduced liquid, and salt; bring to a boil and cook 1 minute, stirring constantly. Combine vegetable mixture, cooked pasta, 2 tablespoons of the cheese, parsley, and chives in a large bowl; toss gently. Sprinkle remaining cheese over pasta. Serve immediately. Serves 5. [Per serving: Calories 383 (14%cff), Fat 6g (2g saturated), Protein 14 g, Carbohydrate 68 g, Fiber 5 g, Cholesterol 4 mg, Iron 5 mg, Sodium 408 mg, Calcium 143 mg] ~-Recipe from HEALTH Magazine's 50 Super Foods, Special. (Time. inc) August 1998. MasterCook version from kitpath@earthlink.net. Recipe by: HEALTH: 50 Super Foods, August 1998 Posted to KitMailbox Digest by Roberta Banghart <bobbi744@acd.net> on Sep 03, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 263
Calories From Fat: 120
Total Fat: 13.7g
Cholesterol: 34.3mg
Sodium: 861.5mg
Potassium: 370mg
Carbohydrates: 19.5g
Fiber: 3g
Sugar: 4.7g
Protein: 17.3g