Creamy noodles with marinated artichoke hearts

4 servings

Ingredients

Quantity Ingredient
¾ pounds Fettucine or spaghetti
¼ cup Nonfat vegetable stock
2 tablespoons Garlic; minced
6 ounces Marinated artichoke hearts -
; coarsely chopped
½ cup Mushrooms; sliced
¼ cup Red bell pepper; seeded and
3 tablespoons Fresh parsley; minced
½ cup Better than sour cream; mixe
½ teaspoon Cornstarch
Salt and pepper; to taste

Directions

VEGETARIAN TIMES; JAN 95

Preparation Time: 30:0 Cook pasta in rapidly boiling water, stirring often, until al dente; drain.

While pasta cooks, prepare sauce: In a skillet over medium-high heat, bring stock to boiling. Add garlic, artichokes, mushrooms and red hell pepper; simmer until soft, stirring constantly, about 5 minutes.

Remove from heat. Stir in parsley, sour cream mix Variation: Toss in a few chopped sun-dried tomatoes before serving.

Per serving: 130 cal; 4 g prot; 1 g fat; 27 g carb; 0 chol; 300 mg sod; 2 g fiber; vegan

Posted on GEnie Food & Wine RT Dec 21, 1994 by DEEANNE Nutritional information per serving: xx calories, xx gm protein, xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, xx gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg calcium, x% of calories from fat.

Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@..., moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes Submitted By SYLVIA STEIGER On 01-18-95

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