vegtimes rutabagas chickpeas greens pasta

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Rutabagas, Chickpeas and Greens

 

Recipe By :Vegetarian Times Complete Cookbook 1995

Serving Size : 4 Preparation Time :0:00

Categories : VT Complete

 

Amount Measure Ingredient -- Preparation Method

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10 ounces rutabaga -- peeled, chopped

2 tablespoons olive oil

1/4 pound mixed mild greens -- torn, bite size

2 garlic cloves -- minced

1 teaspoon chopped hot red chili pepper

2 cups cooked garbanzo beans

(or drained 15-oz. can)

1 tablespoon fresh lemon juice

1/2 pound farfalle pasta

Salt -- to taste

 

In a skillet, cook the rutabaga in oil over medium heat for 5 minutes. Lower

the heat, and add the greens, garlic, chili pepper and chickpeas. Cover and

cook 5 minutes, stirring occasionally. Stir in the juice. Meanwhile, prepare

pasta according to package directions. Toss with vegetable mixture and add

salt.

 

per serving: 309 calories; 12 g protein; 8 g fat; 45 g carbohydrate; 0 mg

cholesterol; 62 mg sodium; 11 g fiber

 

Source:

" Rutabagas, Garbanzos and Greens in Vegetarian Times Magazine 1994-01 "

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Per Serving (excluding unknown items): 433 Calories; 10g Fat (20.4% calories

from fat); 15g Protein; 71g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol;

24mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0

Fruit; 1 1/2 Fat.

 

NOTES : Rutabagas -- root vegetables with lots of complex carbohydrates and a

flavor similar to turnips -- team up with noodles, vegetables and seasonings.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 26044 0