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Pasta Primavera (Lacto)

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: PASTA PRIMAVERA (LACTO)
 Categories: Digest, Mar95
      Yield: 1 Servings
 
    1/2    To 2/3 lb pasta (I like
           Fusili--the spirals)
      1    Onion
    1/2 lb Mushrooms
      4    Or 5 cloves garlic
      1 ea Some dry sherry
      1    Tin SKIM evaporated milk
           (less than 3 g fat per tin)
      1    Red pepper
      1    Green pepper
      1 ts Salt
      1 ea 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 
  
  Individual recipes copyrighted by originator. FATFREE Recipe
  collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
  SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
  Mintzias, km@salata.com.
  
  1.80á
 
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