Pasta & Vegetables with Raisins & Pine Nuts in a Sherry Sauce
- Number of Servings: 6
Ingredients
1/4 C. Swanson Chicken Broth, 99% fat free1 T. minced garlic (about 2-3 cloves)1 C. Thinly sliced onions1 C. Green bell pepper strips1 C. Red or Yellow bell pepper strips1 C. Carrots cut into thin, short strips (about 1 1/2 to 2 inches long.1 C. Celery, (about 3 long stalks or 4 medium stalks)1/4 C pine nuts1/3 C raisins2/3 C dry sherry1/4 tsp. salt, or to taste1/4 tsp Black Pepper, or to taste4 dry servings Eating Right Multigrain Penne Rigate, or any other pasta of your choice.
Cook the pasta in water as directed. Rinse, drain, and set aside.
In a large skillet, saute the garlic, onion, carrots, celery,and peppers in the chicken broth, on medium heat, stirring often for about 5 minutes
Stir in the pine nuts, raisins with the salt and pepper. (I use freshly ground black pepper, so 1/4 tsp is just and estimate) Cook, stirring frequently, for about 5 minutes.
Add the Sherry and bring to a boil. Boil for 3 minutes.
Taste, and add more salt and pepper if desired.
Remove from heat.
Add the pasta and mix together well. Best if served immediately.
Cooking times are adjustable, depending on how crisp you want your vegetables. I like mine tender-crisp.
This recipe makes 6 1 1/2 cup servings for a side dish
or just over 4 2 cup servings as the main dish.
Nutritional info is based on 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user HWNHMMBRD.
In a large skillet, saute the garlic, onion, carrots, celery,and peppers in the chicken broth, on medium heat, stirring often for about 5 minutes
Stir in the pine nuts, raisins with the salt and pepper. (I use freshly ground black pepper, so 1/4 tsp is just and estimate) Cook, stirring frequently, for about 5 minutes.
Add the Sherry and bring to a boil. Boil for 3 minutes.
Taste, and add more salt and pepper if desired.
Remove from heat.
Add the pasta and mix together well. Best if served immediately.
Cooking times are adjustable, depending on how crisp you want your vegetables. I like mine tender-crisp.
This recipe makes 6 1 1/2 cup servings for a side dish
or just over 4 2 cup servings as the main dish.
Nutritional info is based on 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user HWNHMMBRD.
Nutritional Info Amount Per Serving
- Calories: 250.5
- Total Fat: 5.1 g
- Cholesterol: 0.0 mg
- Sodium: 369.7 mg
- Total Carbs: 40.9 g
- Dietary Fiber: 5.0 g
- Protein: 7.9 g
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