Title: Sweet-And-Spicy Vegetable Pasta
Categories: New, Vegtime6
Yield: 4 servings

10 oz Fettuccine or spaghetti
1/4 c Dry white wine or apple
-juice
1 c Onion; chopped
4 Cloves garlic; (or more),
-minced
1 lg Red bell pepper; coarsely
-chopped
1 c Carrots; grated
1 1/2 c Broccoli florets
1 tb Fresh chives; minced
1/2 c Plain nonfat yogurt
2 tb Parmesan cheese; grated
1/3 c Part-skim ricotta cheese
1/2 c Nonfat sour cream
1/3 c Stoneground mustard
1 ts Honey
Salt and freshly ground
-black pepper; to taste

Cook pasta in boiling, salted water until al dente. Drain well.

While pasta is cooking, lightly oil large nonstick skillet and set over
medium-high heat. When skillet is hot, add wine or juice, onion and garlic.
Cook, stirring, until soft, about 5 minutes. Add bell peppers, carrots,
broccoli, and chives. Cook, stirring, until just tender, about 5 minutes.

While vegetables are cooking, combine yogurt, cheeses, sour cream, mustard
and honey in small bowl. Season with salt an dpepper. Toss with vegetables
and pasta. Serve immediately.

NOTES : Nutritional info: Per 1-1/4 cup serving: 417 calories, 17g protein,
5g total fat, 71g carbo, 6mg chol, 39mg sodium, 6g fiber. LACTO

Recipe by: March 1997 Vegetarian Times

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