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Pasta primavera




Description

This article is from the Recipes Collection, by numerous authors posting those to Usenet. The recipes cover various cuisines and a wide variety of topics, such as appetisers, breads, desserts, entrees, sauces-toppings, side-dishes, etc.). You don't need any cookbooks anymore, as there are hundreds of recipes to choose from.

Pasta primavera

Servings: 8

Calories: 213

Fat: 9 g

Cholesterol: 0 mg

Protein: 7 g

Carbohydrate: 28 g

* Ingredients:

1 T. olive oil

1 onion, chopped

2 garlic cloves, minced

2 c. mushrooms, sliced

1 red bell pepper, chunked

2 5-inch zucchinis, sliced

1/3 c. parsley, minced

1 t. Italian seasoning

3 large tomatoes, diced

½ t. salt

2 T. margarine, melted

1/3 c. flour

2 c. calcium-fortified soy milk

¼ t. onion powder

½ t. garlic powder

½ t. salt

8 oz. pasta (penne, fettuccine, spaghetti, etc.)

1/3 c. sliced almonds

* Directions:

Sauté onion and garlic in oil. Add mushrooms, pepper, zucchinis,
parsley, seasoning, tomatoes, and salt. Simmer until vegetables are
crisp-tender. In another saucepan, make white sauce of margarine,
flour, milk, onion and garlic powders, and salt; use wire whisk to
stir in flour and milk to prevent lumps. Cook pasta according to
package directions. On large serving platter, top cooked pasta with
vegetables, white sauce, and finally sliced almonds.

 

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