Try this Pasta Primavera (Lacto) recipe, or contribute your own.
Suggest a better descriptionChop the onion, garlic, and mushroom. Saute over high heat in enouch 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 tin 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 & 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. Sprinkle with a bit of parmisan cheese or nutritional yeast, and more black pepper, to taste. Variations: obviously, vary the vegitable content. Sun dried tomatoes are one of my favourite candidates. Posted to the Fatfree Digest on Thu, 02 Dec 93 16:14:49 EST by Crispin Cowan
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Serving Size: 1 Serving (465g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 163 | ||
Calories from Fat: 16 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.8g | 2 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 25.9mg | 1 % | |
Potassium 1569.5mg | 41 % | |
Total Carbohydrate 32.4g | 10 % | |
Dietary Fiber 8.5g | 34 % | |
Sugars, other 23.9g | ||
Protein 9.2g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 163
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