Tried two list recipes this week: The chewy chocolate cookies
didn't turn out any better than you'd expect, being fat free,
but they might calm a craving. The following turned out super
and would be even better with more spices (garlic!). I used
asparagus and mushrooms instead of the squash.
--Maggie
from digest #42:
>Kathleen
> schuller@xxxxxxxxxxxxx
>
> * Exported from MasterCook *
>
> Rigatoni with Vegetable Cream Sauce
>
> Recipe By : Flo
> Serving Size : 6 Preparation Time :0:00
> Categories : Main Dishes, Vegetarian Pasta, Rice, Couscous
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1/2 pound rigatoni or medium sized pasta
> 1 teaspoon salt
> 3 cups small broccoli florets
> 1 cup frozen peas
> 1/2 cup skim milk
> 1/4 cup nonfat sour cream
> 2 tablespoons flour
> 6 tablespoons nonfat parmesan cheese
> 1 3/4 cups Vegetable broth (Swanson)
> 2 cups carrots (about 4) peeled -- cut1/4 inch thick
> 2 each yellow squash (about 8 ounces each)
> quartered lengthwise -- cut into 1" lengths
> 2 teaspoons dried basil
> 1/4 each red pepper - cut in 3/8" pieces
> salt and pepper
> nonfat parmesan cheese
>
> In large pot or Dutch oven over high heat bring 2 quarts water to boil with
> 1/2 teaspoon salt. Add pasta and cook for 8 to 10 minutes. Add broccoli
> and peas and cook for 2 more minutes till tender crisp. Drain all and
> return to the pot. Meanwhile in bowl, whisk the milk, sour cream, flour
> and parmesan cheese. In a skillet over high heat, bring broth to boil, add
> carrots, boil 3 minutes. Add squash and red pepper and cook 3 minutes
> more, stirring 2 times. Pour milk mixture and basil in broth. Cook gently
> 2 minutes till thickened. Pour this sauce mixture over the pasta and
> veggies. Add more salt and pepper as desired. When serving top with a bit
> more parmesan cheese.
------------------------------