Pasta Primavera


A low-fat version of the Italian classic:



 1/2 to 2/3 pound     pasta (I like fusili--the spirals)

          1 medium    onion

        1/2 pound     mushrooms

     4 or 5 cloves    garlic

       some           dry sherry

          1 tin       skim evaporated milk (less than 3 g fat per tin)

          1           red pepper

          1           green pepper

          1 teaspoon  salt

                      black pepper


 Chop the onion, garlic, and mushroom.  Saute over high heat in enough

 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, you can vary the vegetable content. 

 Sun dried tomatoes are one of my favourite candidates.



 source:  Crispin Cowan