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1995-09-27
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From: Neer Carol <neer_carol@pyramid.com>
Newsgroups: rec.food.recipes
Subject: Pasta Primavera
Date: 18 Feb 1994 19:18:14 -0500
Organization: University of Kentucky, Dept. of Math Sciences
Message-ID: <2k3ls6$eag@s.ms.uky.edu>
This is a (virtually) fat free recipe that I tried this past weekend.
Source: Cooking Without Fat
1 cup chopped onion
4 cloves garlic, chopped
2 tbsp + 2 tbsp fat free chicken broth
2 cans (15 oz each) no salt tomato sauce
4 tbsp honey
2 tsp. crushed dried oregano
2 tsp. crushed dried basil
pinch white pepper (optional)
1 large red pepper, cut in 1-inch strips
1-1/2 cups sliced mushrooms
1-1/2 cups yellow summer squash or zucchini, cut in thin sticks 1-1/2" long
1-1/2 cups carrot cut in very thin sticks 1-1/2" long
1-1/2 cups small broccoli florets
2 tbsp + 1 tbsp balsamic vinegar
3/4 cup peas
10 ounces whole grain pasta, cooked
1/4 cup chopped green onion
2 tbsp. chopped fresh parsley
Note: I was cleaning out the fridge and ended up using my own version of
fresh vegetables - sugar peas, asparagus, yellow pepper, squash and
zucchini. It was still delicious!
In medium saucepan, cook onion and garlic in 2 tbsp. broth 5-7 minutes
or until softened, over medium high heat. Add tomato sauce, honey,
oregano, basil and white pepper. Bring to a boil, reduce heat and
simmer gently for 20 minutes.
In skillet or wok, combine red pepper, mushrooms, squash, carrots,
broccoli and 2 tbsp. each balsamic vinegar and broth. Stir-fry over
high heat until crisp tender, about 10 minutes; add peas and stir-fry
an additional 2 minutes. Set aside.
Add 1 tbsp. balsamic vinegar to sauce and cook for 5 minutes. Reserve
1 cup sauce to serve at the table; pour remaining sauce over cooked
pasta and toss thoroughly. Add stir-fried vegetables and toss again
thoroughly. Sprinkle green onion and parsley over top and serve
immediately.
Calories:285; Fat:1.7gr; Percentage of Calories from Fat:5%;
Cholesterol:0
Enjoy,
Carol