| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Omani | Gma1 | 1 | servings |
INGREDIENTS
| 1 | lb | Eggless pasta |
| 12 | c | Water |
| 1 | c | Maple syrup |
| 1/2 | c | Ground walnuts; or 1/3 cup ground |
| ; poppy seeds | ||
| 1/2 | ts | Lemon rind; minced |
| 1 1/2 | c | Raisins |
| 1/2 | ts | Powdered cloves |
| 1 | ts | Cinnamon |
INSTRUCTIONS
Cook pasta in boiling water until done. Drain. Heat maple syrup and walnuts or poppy seeds in a large pot over medium heat for 2 minutes. Add lemon rind, raisins, clove powder, and cinnamon. Continue cooking for 3 more minutes. Add cooked pasta. Mix well and serve warm. You can also pour the mixture into a baking dish and bake at 350 degrees for 20 minutes before serving. Serves 8. Calories per serving, 395; fat, 5 grams; carbohydrates, 83 grams. Debra Wasserman. Recipes from The Lowfat Jewish Vegetarian Cookbook: Healthy Traditions From Around the World by Debra Wasserman (The Vegetarian Resource Group, copyright 1994 by Debra Wasserman). Converted by MC_Buster. Recipe by: Good Morning America Converted by MM_Buster v2.0l.
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