Sweet-and-spicy vegetable pasta

4 servings

Ingredients

Quantity Ingredient
10 ounces Fettuccine or spaghetti
¼ cup Dry white wine or apple juice
1 cup Onion; chopped
4 Cloves garlic; (or more), minced
1 large Red bell pepper; coarsely chopped
1 cup Carrots; grated
1½ cup Broccoli florets
1 tablespoon Fresh chives; minced
½ cup Plain nonfat yogurt
2 tablespoons Parmesan cheese; grated
⅓ cup Part-skim ricotta cheese
½ cup Nonfat sour cream
⅓ cup Stoneground mustard
1 teaspoon Honey
Salt and freshly ground black pepper; to taste

Directions

Cook pasta in boiling, salted water until al dente. Drain well.

While pasta is cooking, lightly oil large nonstick skillet and set over medium-high heat. When skillet is hot, add wine or juice, onion and garlic.

Cook, stirring, until soft, about 5 minutes. Add bell peppers, carrots, broccoli, and chives. Cook, stirring, until just tender, about 5 minutes.

While vegetables are cooking, combine yogurt, cheeses, sour cream, mustard and honey in small bowl. Season with salt an dpepper. Toss with vegetables and pasta. Serve immediately.

NOTES : Nutritional info: Per 1-¼ cup serving: 417 calories, 17g protein, 5g total fat, 71g carbo, 6mg chol, 39mg sodium, 6g fiber. LACTO Recipe by: March 1997 Vegetarian Times Converted by MM_Buster v2.0l.

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