Pasta Primavera

* Exported from MasterCook *

Pasta Primavera

Recipe By : Crispin Cowan <crispin@csd.uwo.ca>
Serving Size : 4 Preparation Time :0:00
Categories : Italian Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 Lb Pasta -- to 2/3 lb, spirals
1 Onion
1/2 Lb Mushrooms
4 Garlic Cloves -- or 5
Dry Sherry -- some
1 Can Skim Milk, Evaporated
1 Tsp Salt
Black Pepper -- to taste

Chop the onion, garlic, and mushroom. Saute over high heat in enough sherry
to keep it wet for about 10 min. 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.
Add salt & black pepper to taste. Let simmer for about 5 min, 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 parmesan cheese or nutritional yeast, and more black pepper, to taste.

- - - - - - - - - - - - - - - - - -
I omitted the salt and pepper, used a 12 oz can of evaporated skim milk, and
about 2/3 c of the sherry. With these changes, the counts were:

Cal: 452.1
Fat: 1.8g
Carb: 78.6g
Fib: 3.2g
Prot: 19g
Sod: 248mg
CFF: 3.9%