Rigatoni with Peanut Butter Sauce - 6 pts

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* Exported from MasterCook *

 

Rigatoni with Peanut Butter Sauce - 6 pts

 

Recipe By :Quick After-Work Vegetarian Cookbook by Judy Ridgway

Serving Size : 4 Preparation Time :0:00

Categories : LowCal (Less than 300 calories Quick

Veggie WW

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 rigatoni -- dried

salt

2 onions -- peeled and minced

2 cloves garlic -- peeled and crushed

1 teaspoon grated lemon rind

2 teaspoons olive oil

1/4 cup peanut butter, creamy

1 cup milk

freshly ground black pepper

1/4 cup mixed herbs -- such as parsley, basil or tarragon

 

Cook pasta in salted boiling water 8-10 minutes or as directed on package.

 

In a large non-stick pan, saute onion, garlic and lemon rind in olive oil.

 

Gradually stir in peanut butter and milk and bring to a boil, adding a little

more milk if sauce gets too thick.

 

Drain rigatoni; add to sauce. Toss together and season with pepper. Serve

sprinkled with chopped fresh herbs.

 

Makes 4 servings.

 

 

Per Serving: Calories 297; Total Fat 12g (sat fat 3g); Fiber 3g; Carbs 36g;

Protein 11g; Chol 5mg; Sodium 178mg

 

 

If you are a peanut butter fan you will love this sauce for chunky tubular

rigatoni. Even if you are not fond of peanut butter you should give this unusual

sauce a try.

 

Description:

" 6 pts "

S(Formatted by Chupa Babi):

" 02.12.08 "

Copyright:

" 1996 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 216 Calories; 13g Fat (51.2% calories

from fat); 8g Protein; 19g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol;

109mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0

Fruit; 0 Non-Fat Milk; 2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

 

 

 

 

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