Recipe By : Vegetarian Times
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 oz Fettucine or spaghetti --
- up to 12 oz *
1/4 c Dry white wine or apple juice **
1 c Onion -- chopped
4 cl Garlic -- up to 6, minced
1 lg Red bell pepper --
- coarsely chopped
1 c Carrots -- grated
1 1/2 c Broccoli flowerets --
- cut fairly small
1 tb Fresh chives -- minced
1/2 c Plain nonfat yogurt
2 tb Parmesan cheese -- grated
1/3 c Part-skim ricotta
1/2 c Nonfat sour cream
1/3 c Stone-ground mustard
1 ts Honey
Salt & pepper -- to taste
* I think a shaped pasta like wagon wheels, spirals, or shells might
be better.
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
pepper, carrots, broccoli, and chives. Cook, stirring, until just
tender, about 5 minutes. [** I had to slosh in more wine while this
was cooking.]
While vegetables are cooking, combine yogurt, cheeses, sour cream,
mustard, and honey in small bowl. Season with salt and pepper. Toss
with vegetables and pasta. Serve immediately.
