Name: Sweet-And-Spicy Vegetable Pasta
Ingredients: 10 oz Fettuccine or spaghetti; 1/4 c Dry white wine or apple juice; 1 c Onion; chopped; 4 Cloves garlic; (or more), minced; 1 lg Red bell pepper; coarsely chopped; 1 c Carrots; grated; 1 1/2 c Broccoli florets; 1 tb Fresh chives; minced; 1/2 c Plain nonfat yogurt; 2 tb Parmesan cheese; grated; 1/3 c Part-skim ricotta cheese; 1/2 c Nonfat sour cream; 1/3 c Stoneground mustard; 1 ts Honey; Salt and freshly ground black pepper; to taste

Idols are powerful, but two realities cause our hearts to become dissatisfied with idols. The first is that we are created in the image of God and created for God; nothing else will give us eternal purpose or everlasting joy. When we choose to set up a dead, powerless idol and worship at its feet, then we are attended to by a dead, powerless idol that pleases temporarily and superficially. Money disappears. Fame fades away. Children grow up and leave. Our friends fail us. Control is elusive. God alone – in all of His beauty and grace – can promise us joy forever. The second reality that causes our hearts to grow dissatisfied with idols is the grace of God. God is too good to allow His children to worship something or someone that will not satisfy. He is so good that He either wrenches our idols from our hands or makes us miserable as long as we clench and grasp.

Dan Wickert

CATEGORY	CUISINE	TAG	YIELD
Dairy	Vegetarian	New, Vegtime6	4	servings

INGREDIENTS

10	oz	Fettuccine or spaghetti
1/4	c	Dry white wine or apple juice
1	c	Onion; chopped
4		Cloves garlic; (or more), minced
1	lg	Red bell pepper; coarsely chopped
1	c	Carrots; grated
1 1/2	c	Broccoli florets
1	tb	Fresh chives; minced
1/2	c	Plain nonfat yogurt
2	tb	Parmesan cheese; grated
1/3	c	Part-skim ricotta cheese
1/2	c	Nonfat sour cream
1/3	c	Stoneground mustard
1	ts	Honey
		Salt and freshly ground black pepper; to taste

INSTRUCTIONS

Cook pasta in boiling, salted water until al dente. Drain well.
While pasta is cooking, lightly oil large nonstick skillet and set over
medium-high heat. When skillet is hot, add wine or juice, onion and garlic.
Cook, stirring, until soft, about 5 minutes. Add bell peppers, carrots,
broccoli, and chives. Cook, stirring, until just tender, about 5 minutes.
While vegetables are cooking, combine yogurt, cheeses, sour cream, mustard
and honey in small bowl. Season with salt an dpepper. Toss with vegetables
and pasta. Serve immediately.
NOTES : Nutritional info: Per 1-1/4 cup serving: 417 calories, 17g protein,
5g total fat, 71g carbo, 6mg chol, 39mg sodium, 6g fiber. LACTO
Recipe by: March 1997 Vegetarian Times
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