yogurt: fast pasta meal -xpost

[Guest guest]

to elf and veg

I thought this a little bland but we spiced it up with a Thai spice blend from

Schilling.

Dinner in under 30 mins

 

 

* Exported from MasterCook *

 

Mushroom Ginger Pasta with Sugar Snap Peas

 

Recipe By :John Ettinger

Serving Size : 4 Preparation Time :0:25

Categories : Pasta Low Fat

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 onion

1 tablespoon olive oil

1 pound sliced mushrooms

cup sherry

1 cup nonfat sour cream -- or less

1 cup plain yogurt

2 teaspoons grated ginger root

12 ounces fettucine

2 cups sugar snap peas

4 ounces sliced waterchestnuts

 

Cut onion in half and thinly slice. Saute the onion in oil for 3 minutes. Remove

onions, add sliced mushrooms to the oil and saute for another 4 to 5 minutes.

Add the white wine, bring to a boil, then cook down to 3 to 4 tablespoons.

Return onions to pan, then add sour cream, ginger and yogurt to taste. Remove

from heat. Mix well.

 

Meanwhile cook and drain the fettucine and the sugar snap peas. Warm

waterchestnuts in pasta water. Combine pasta, peas, waterchestnuts and sauce in

a serving bowl. Mix well. Offer salt or soy sauce and pepper at the table.

 

Description:

" Mushroom-wine sauce with ginger, fettucine and fat snaps. "

Source:

" Fast, Fresh and Spicy Vegetarian "

S(Contributed by):

" Pat Hanneman 7/99 "

Copyright:

" Revised 2nd edition, Prima 1998 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 488 Calories (kcal); 7g Total Fat; (13% calories from fat); 21g

Protein; 86g Carbohydrate; 14mg Cholesterol; 86mg Sodium

Food Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1

Fat; 1 Other Carbohydrates

 

NOTES : Original recipe suggested a dry white wine, 4 ounces of pasta per

serving, and omitted peas and waterchestnuts. Lowfat yogurt was too tangy. If

too bland, add a pinch of Thai Spice Blend from Schilling.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

 

 

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