Pasta - Chunky Fettucine with Fresh Herbs]

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Chunky Fettucine with Fresh Herbs

 

Recipe By :CalciYum! Delicious Calcium-Rich Dairy-Free Vegetarian Recipes -

David and Rachelle Bronfman

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

12 ounces fettucine

Sauce

1 acorn squash -- peeled and cubed, divided

1 1/2 cups soy milk (calcium fortified) -- divided

1/2 tablespoon olive oil

2 cups finely chopped bok choy

1 medium onion -- finely chopped

1 stalk celery -- finely chopped

2 large cloves garlic -- minced

1/4 cup water

3 tablespoons chopped parsley

2 tablespoons chopped basil

1/2 teaspoon dried ground rosemary

1 teaspoon salt

1/8 teaspoon black pepper

chopped basil

 

In a large pot of boiling water, cook pasta until tender but firm. Drain and

set aside in a large serving bowl.

 

In a pot of boiling water, cook squash until soft; drain. Place 2 cups of the

squash in blender or food processor. (Save and freeze any remaining squash

cubes for another use.) Add 1/2 cup of the soy milk and puree until smooth.

Set aside.

 

In a large pot, heat oil over medium heat. Add bok choy, onion, celery, and

garlic; saute for 3 minutes. Add water, parsley, basil, rosemary, salt, and

pepper; saute 5 minutes. Add pureed squash; mix and cook over low heat for 5

minutes. Stir in remaining 1 cup of soy milk; simmer 5 minutes.

 

Pour sauce over pasta; toss. Garnish with basil and serve.

 

 

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Per serving: 389 Calories (kcal); 3g Total Fat; (7% calories from fat); 12g

Protein; 78g Carbohydrate; 0mg Cholesterol; 554mg Sodium

Food Exchanges: 5 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates

 

 

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