LF - farfalle with citrusy onion ragout

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This is low fat but a little high on the cals -- you judge..

 

 

* Exported from MasterCook *

 

Farfalle with Onion Ragout

 

Recipe By :Noodles by Carnelia Schinharl

Serving Size : 4 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

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

1 pound small red onions

1 orange

1 bunch chives

1 green bell pepper

salt

14 ounces farfalle (bowtie pasta)

1 tablespoon unsalted butter

1/2 cup defatted vegetable broth

2 teaspoons lemon juice

1/4 teaspoon crushed saffron

or pinch paprika or turmeric

black pepper

ground nutmeg

2 ounces Fresh Parmesan cheese

 

Cut onions into eighths. Rinse orange with hot water. Cut a strip of the peel

and chop finely. Squeeze juice from half of orange. Cut chives into rings. Seed

pepper and cut into strips.

 

For farfalle, bring plenty of water to a boil. Add salt and pasta and oil until

al dente.

 

Melt butter in pot. Saute onion wedges until translucent. Stir in pepper strips.

Deglaze pan with orange juice and broth. Stir in lemon juice and saffron. Season

with salt, pepper and nutmeg. Simmer, covered over medium heat 10 minutes.

 

Drain Farfalle. Season onion ragout with orange peel and chives. Mix with

farfalle. Divided among warmed plates. Shave Parmesan over top.

 

FAT (14% cff): 8 grams; 517 cals. (10 WW points)

 

Description:

" Citrusy onion ragout with chives and spices "

Source:

" Noodles: A vegetarian Journey Through the World of Pasta 1998 "

S(Veg-Recipes):

" kitpath on 2001-11-04 "

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Per Serving (excluding unknown items): 515 Calories; 8g Fat (14.8% calories from

fat); 20g Protein; 90g Carbohydrate; 6g Dietary Fiber; 17mg Cholesterol; 363mg

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

 

 

Nutr. Assoc. : 0 0 0 0 0 4363 0 0 0 1301 0 0 0 3669

 

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