| 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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