Pasta & Vegetables with Raisins & Pine Nuts in a Sherry Sauce
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Pasta & Vegetables with Raisins & Pine Nuts in a Sherry Sauce calories by ingredient
Introduction
The original recipe this comes from uses olive oil and bacon, and has only peppers as the vegetable. It is very tasty, but higher in fat and calories than I am comfortable with. I like variety in my vegetables, so I reduced the amount of peppers and added celery and carrots. You could use other vegetables, broccoli and asparagus would be good, or zucchini and tomatoes. This could be a vegetarian dish if you substitute vegetable broth for the chicken broth. I serve it as a side dish with meat or poultry, but a slightly larger portion will make a meal.I would welcome any comments on this dish, or any adjustments you make that made it better. The original recipe this comes from uses olive oil and bacon, and has only peppers as the vegetable. It is very tasty, but higher in fat and calories than I am comfortable with. I like variety in my vegetables, so I reduced the amount of peppers and added celery and carrots. You could use other vegetables, broccoli and asparagus would be good, or zucchini and tomatoes. This could be a vegetarian dish if you substitute vegetable broth for the chicken broth. I serve it as a side dish with meat or poultry, but a slightly larger portion will make a meal.
I would welcome any comments on this dish, or any adjustments you make that made it better.
Number of Servings: 6
Ingredients
-
1/4 C. Swanson Chicken Broth, 99% fat free
1 T. minced garlic (about 2-3 cloves)
1 C. Thinly sliced onions
1 C. Green bell pepper strips
1 C. Red or Yellow bell pepper strips
1 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 nuts
1/3 C raisins
2/3 C dry sherry
1/4 tsp. salt, or to taste
1/4 tsp Black Pepper, or to taste
4 dry servings Eating Right Multigrain Penne Rigate, or any other pasta of your choice.
Directions
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.