Date: Tue, 17 May 94 10:12:10 GMT
From:
[email protected] (NANETTE BLANCHARD)
From Beyond Alfalfa Sprouts and Cheese...
LINGUINI WITH LIMAS AND MUSTARD
6 ripe plum tomatoes, seeded and cut in strips
1 1/2 cups vegetable stock
2 cups frozen baby lima beans
3 scallions, thinly sliced
3 Tbsp grainy mustard
1 lb linguini
Cook linguini in large pot of boiling water until al dente.
Drain in colander.
While linguini is cooking, bring vegetable broth to a boil.
Add lima beans, scallions, and mustard. Slow boil for 7 minutes;
add tomato slices and turn off heat.
Toss linguini in the broth. Serve.
Makes 6 servings (Per serving: 223 calories, 1 gram fat)
