| 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 | Red bell pepper, coarsely | |
| chopped | ||
| 1 | c | Carrots, grated |
| 1 1/2 | c | Broccoli florets |
| 1 | T | Fresh chives, minced |
| 1/2 | c | Plain nonfat yogurt |
| 2 | T | Parmesan cheese, grated |
| 1/3 | c | Part-skim ricotta cheese |
| 1/2 | c | Nonfat sour cream |
| 1/3 | c | Stoneground mustard |
| 1 | t | 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 Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus: right way, only truth, best life.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 167
Calories From Fat: 66
Total Fat: 7.4g
Cholesterol: 23.3mg
Sodium: 598.1mg
Potassium: 526.1mg
Carbohydrates: 16.6g
Fiber: 4.5g
Sugar: 6.9g
Protein: 10.3g