Pasta With Shiitakes, Sweet Potato And Peas (lf) Recipe
Yield: 5 ServingsRecipe by luhu.jp
Ingredients:
21 ounce: Low-salt chicken broth OR 2+3/8-cups,
2 cup: Peeled sweet potatoes, julienne cut
2 1/3 cup: Sugar snap peas, or approx. 8-ounces, trimmed
1 7/8 ounce: Dried shiitake mushrooms, OR 3/4-cup
8 ounce: Uncooked farfalle, bowties
1 tbsp: Margarine,
3 cup: Thinly sliced onion,
4: Garlic cloves, minced
1/2 tsp: Salt,
1/4 cup: Freshly grated parmesan cheese, divided use
1/4 cup: Chopped parsnip, flatleaf
1/4 cup: Chopped fresh chives,
Directions:
Bring broth to a boil in a large saucepan. Add sweet potato; cover and cook
1 minute. Add peas; cover and cook 2 minutes. Add mushrooms; cover and cook
1 minute. Strain mixture through a colander into large bowl, reserving
liquid.
Remove mushrooms from vegetable mixture; discard stems and thinly slice
caps. Set caps aside. Return reserve liquid to pan; bring to a boil and
cook 10 minutes or until reduced to 1/4 cup. Remove from heat; set aside.
Cook pasta in boiling water according to package directions, omitting fat
and salt. Drain and set aside.
Melt margarine in a large nonstick skillet over medium high heat. Add onion
and garlic; saute 10 minutes or until tender. Add sweet potato, peas,
sliced mushroom caps, 1/4 cup reduced liquid, and salt; bring to a boil and
cook 1 minute, stirring constantly. Combine vegetable mixture, cooked
pasta, 2 tablespoons of the cheese, parsley, and chives in a large bowl;
toss gently.
Sprinkle remaining cheese over pasta. Serve immediately. Serves 5.
[Per serving: Calories 383 (14%cff), Fat 6g (2g saturated), Protein 14 g,
Carbohydrate 68 g, Fiber 5 g, Cholesterol 4 mg, Iron 5 mg, Sodium 408 mg,
Calcium 143 mg]
~-Recipe from HEALTH Magazines 50 Super Foods, Special. (Time. inc) August
1998. MasterCook version from kitpath@earthlink.net.
Recipe by: HEALTH: 50 Super Foods, August 1998
Posted to KitMailbox Digest by Roberta Banghart on Sep
03, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
1 minute. Add peas; cover and cook 2 minutes. Add mushrooms; cover and cook
1 minute. Strain mixture through a colander into large bowl, reserving
liquid.
Remove mushrooms from vegetable mixture; discard stems and thinly slice
caps. Set caps aside. Return reserve liquid to pan; bring to a boil and
cook 10 minutes or until reduced to 1/4 cup. Remove from heat; set aside.
Cook pasta in boiling water according to package directions, omitting fat
and salt. Drain and set aside.
Melt margarine in a large nonstick skillet over medium high heat. Add onion
and garlic; saute 10 minutes or until tender. Add sweet potato, peas,
sliced mushroom caps, 1/4 cup reduced liquid, and salt; bring to a boil and
cook 1 minute, stirring constantly. Combine vegetable mixture, cooked
pasta, 2 tablespoons of the cheese, parsley, and chives in a large bowl;
toss gently.
Sprinkle remaining cheese over pasta. Serve immediately. Serves 5.
[Per serving: Calories 383 (14%cff), Fat 6g (2g saturated), Protein 14 g,
Carbohydrate 68 g, Fiber 5 g, Cholesterol 4 mg, Iron 5 mg, Sodium 408 mg,
Calcium 143 mg]
~-Recipe from HEALTH Magazines 50 Super Foods, Special. (Time. inc) August
1998. MasterCook version from kitpath@earthlink.net.
Recipe by: HEALTH: 50 Super Foods, August 1998
Posted to KitMailbox Digest by Roberta Banghart
03, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp