Pasta with shiitakes, sweet potato and peas (lf)

5 Servings

Ingredients

Quantity Ingredient
21 ounces Low-salt chicken broth OR 2+3/8-cups
2 cups Peeled sweet potatoes; julienne cut
2⅓ cup Sugar snap peas; or approx. 8-ounces, trimmed
1⅞ ounce Dried shiitake mushrooms; OR 3/4-cup
8 ounces Uncooked farfalle; bowties
1 tablespoon Margarine
3 cups Thinly sliced onion
4 Garlic cloves; minced
½ teaspoon Salt
¼ cup Freshly grated parmesan cheese; divided use
¼ cup Chopped parsnip; flatleaf
¼ cup Chopped fresh chives

Directions

Bring broth to a boil in a large saucepan. Add sweet potato; cover and cook 1 minute. Add peas; cover and cook 2 minutes. Add mushrooms; cover and cook 1 minute. Strain mixture through a colander into large bowl, reserving liquid.

Remove mushrooms from vegetable mixture; discard stems and thinly slice caps. Set caps aside. Return reserve liquid to pan; bring to a boil and cook 10 minutes or until reduced to ¼ cup. Remove from heat; set aside.

Cook pasta in boiling water according to package directions, omitting fat and salt. Drain and set aside.

Melt margarine in a large nonstick skillet over medium high heat. Add onion and garlic; saute 10 minutes or until tender. Add sweet potato, peas, sliced mushroom caps, ¼ cup reduced liquid, and salt; bring to a boil and cook 1 minute, stirring constantly. Combine vegetable mixture, cooked pasta, 2 tablespoons of the cheese, parsley, and chives in a large bowl; toss gently.

Sprinkle remaining cheese over pasta. Serve immediately. Serves 5.

[Per serving: Calories 383 (14%cff), Fat 6g (2g saturated), Protein 14 g, Carbohydrate 68 g, Fiber 5 g, Cholesterol 4 mg, Iron 5 mg, Sodium 408 mg, Calcium 143 mg]

~-Recipe from HEALTH Magazine's 50 Super Foods, Special. (Time. inc) August 1998. MasterCook version from kitpath@....

Recipe by: HEALTH: 50 Super Foods, August 1998 Posted to KitMailbox Digest by Roberta Banghart <bobbi744@...> on Sep 03, 1998, converted by MM_Buster v2.0l.

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