| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Italian |
Vegtime2 |
4 |
servings |
INGREDIENTS
| 1 |
lg |
Sweet potato; (about 8 oz.) |
| 16 |
oz |
Frozen vegetable-filled ravioli |
|
|
Or tortortellini |
| 1 |
tb |
Butter or soy margarine |
| 2 |
|
Cloves garlic; minced, up to 3 |
| 1 |
c |
Low-fat milk or soy milk or as needed |
|
|
Salt and freshly ground black pepper; to taste |
| 1 |
c |
Frozen green petite peas; thawed |
|
|
Chopped fresh parsley for garnish; (optional) |
INSTRUCTIONS
4 SERVINGS LACTO
This mellow sauce served over a hearty pasta combines comfort and elegance
in one easy meal.
MEAL PLAN: Serve with some steamed broccoli florets, baby carrots and red
and green bell pepper strips. If time allows, cut some extra bell pepper
strips for the following night's salad. Round out the meal with slices of
fresh Italian bread.
Pierce several holes in skin of sweet potato with a fork. Microwave sweet
potato on HIGH power about 8 minutes or until tender. Plunge potato into a
bowl of cold water (or, if you microwaved an extra sweet potato from the
previous night's dinner, simply use it as is).
Meanwhile, cook frozen pasta in a large pot of rapidly boiling water
according to package directions. Drain well and return to the pot.
In small skillet, melt butter over medium heat. Add garlic and cook,
stirring often, for 1 minute. Remove from heat.
Peel sweet potato and mash it well in a medium bowl. Stir in garlic and
enough milk to achieve the consistency of a thick sauce. Season with salt
and pepper.
Add sauce to cooked pasta in the pot. Stir in green peas and heat through.
Garnish with parsley and serve right away.
Per serving: 269 cal.; 12g prot.; 9g total fat (3g sat. Fat); 36g carb.;
17 mg chol.; 501 mg sod.; 5g fiber
Converted by MC_Buster.
Recipe by: Vegetarian Times, January 1999, page 29
Converted by MM_Buster v2.0l.
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