Recipe - Pasta Primavera (Lacto)

One half To 2/3 pound pasta (I like
Fusilithe spirals)
1 Onion
One half pound Mushrooms
4 Or 5 cloves garlic
1 Some dry sherry
1 Tin SKIM evaporated milk
(less than 3 g fat per tin)
1 Red pepper
1 Green pepper
1 teaspoon Salt
1 Black pepper

Chop the onion, garlic, and mushroom. Saute over high heat in enouch
sherry to keep it wet for about 10 minutes. Put the pasta water on to
boil.

Reduce the heat under the veggies and add the tin of milk. Put the pasta
in the boiling water. Simmer the sauce over low heat while the pasta
cooks. Chop up the red and green peppers and add them to the simmering
sauce. Add salt & black pepper to taste. Let simmer for about 5 minutes,
which should be enough time to cook the pasta.

Drain the pasta, pour the sauce over the pasta, and serve. Sprinkle with a
bit of parmisan cheese or nutritional yeast, and more black pepper, to
taste.

Variations: obviously, vary the vegitable content. Sun dried tomatoes are
one of my favourite candidates.

Posted to the Fatfree Digest on Thu, 02 Dec 93 16:14:49 EST by Crispin
Cowan crispin@csd.uwo.ca

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