Pasta Primavera (Lacto)
Yield
1 servingsPrep
10 minCook
30 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | pound |
pasta
|
|
| 1 | each |
onions
|
|
| ½ | pound |
mushrooms
|
|
| 5 | cloves |
garlic
|
|
| 1 | x |
sherry
dry, as needed |
*
|
| 1 | can |
milk, skim, evaporated
|
* |
| 1 | x |
red pepper flakes
to taste |
*
|
| 1 | x |
green bell peppers
|
*
|
| 1 | teaspoon |
salt
|
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 302.4 | g |
pasta
|
|
| 1 | each |
onions
|
|
| 226.8 | g |
mushrooms
|
|
| 5 | cloves |
garlic
|
|
| 1 | x |
sherry
dry, as needed |
*
|
| 1 | can |
milk, skim, evaporated
|
* |
| 1 | x |
red pepper flakes
to taste |
*
|
| 1 | x |
green bell peppers
|
*
|
| 5 | ml |
salt
|
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Chop the onion, garlic, and mushroom.
Sauté over high heat in enough sherry to keep it wet for about 10 minutes.
Put the pasta water on to boil.
Reduce the heat under the veggies and add the can of milk.
Put the pasta in the boiling water.
Simmer the sauce over low heat while the pasta cooks.
Chop up the red and green peppers and add them to the simmering sauce.
Add salt and black pepper to taste.
Let simmer for about 5 minutes, which should be enough time to cook the pasta.
Drain the pasta, pour the sauce over the pasta, and serve.
