Sauce For Pasta
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Apr95, Digest, Fatfree | 1 | Servings | |
INGREDIENTS
| 1 | ds | Olive olive |
| 1 | White wine | |
| 1 | "chicken" broth | |
| 1 | Garlic to taste | |
| 1 | Vegetables of choice | |
| 1 | Mushrooms of choice | |
| 1 | Cornstarch, to thicken |
INSTRUCTIONS
Like i said before, I eat alot of home made pasta and do not use a tomatoe baste sauce. I use a smig of olive oil, white wine and chicken broth, thicken slightly with cornstarch. To this I ad stir fry veggies such as mushrooms, pea pods, broccli, carrots- and chicken or shrimp. Oh, don't forget the garlic! Source: improvised Posted by LSTUBBS@suadmin.syr.edu to the EAT-LF Digest 398 Apr. 1995. From the recipe files of Sue Smith, SueSmith9@aol.com. Formatted using 1.80á File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 634
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 42.9mg
Potassium: 888.6mg
Carbohydrates: 23.8g
Fiber: 1.2g
Sugar: 9.3g
Protein: 4.1g