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Pasta With Shiitakes, Sweet Potato And Peas (lf)

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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)
----------------------------------------------
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


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