| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains, Dairy |
|
Vegetables, Sta, Lowfat |
6 |
servings |
INGREDIENTS
| 1 |
lb |
Rotini |
| 2 |
tb |
Olive oil |
| 3 |
|
Cloves garlic; slivered |
| 4 |
oz |
Snow peas; cut |
|
|
Into slivers |
| 10 |
oz |
Frozen petite peas |
| 3/4 |
c |
Fat-free chicken broth |
| 16 |
oz |
Cooked garbanzo beans; rinsed and drained |
| 1 |
tb |
Fresh basil; chopped |
| 1/2 |
ts |
Dried thyme |
| 1/4 |
ts |
Ground white pepper |
| 1/2 |
ts |
Salt |
| 1 |
c |
Skim milk; or lowfat milk |
| 1/3 |
c |
Feta cheese; crumbled |
|
|
Feta cheese; for garnish |
|
|
Minced red bell pepper; optional |
INSTRUCTIONS
Hot pasta tossed with a creamy cheese sauce, tinged green. TIP: Start with
half the measure of olive oil. Add more if you need it to continue cooking.
1. Prepare pasta according to package directions, drain.
2. Meanwhile, in a 2-quart saucepan, heat olive or vegetable oil over
medium heat. Saute garlic and snow peas 2 minutes. Remove with slotted
spoon.
3. Add petite peas to skillet. Lower heat, cover and simmer 3 minutes.
4. Reserve 1 cup petite peas; add remainder to blender. Add broth, herbs,
pepper, salt, milk and feta to blender. Blend until smooth. Return sauce to
pan with remaining peas, sauteed snow peas, garlic and chick peas. Heat
through over low heat, stirring; to not scald.
5. Combine pasta with sauce. If pasta appears too dry, add more warm broth
or milk. Serve immediately with additional feta cheese and/or red pepper,
if desired.
Note: 1 teaspoon dried basil may be substituted for fresh basil.
Each 527 cals, 9g fat (16% cff). MC and Mail from Pat Hanneman
<kitpath@earthlink.net> 1/99
NOTES :
Recipe by: The National Pasta Association
Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on Jan 17,
1999, converted by MM_Buster v2.0l.
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