Snappy Spaghetti, Kapha-Style Recipe - Cooking Index
Try soba or buckwheat noodles in place of the fettuccini or linguini. For variety, try spinach instead of arugula, and peas or green beans for the snap peas. This lends itself to a basket of piping hot biscuits or Italian focaccia bread.
Courses: Vegetarian1/2 lb | 227g / 8oz | Dried fettuccini or linguini |
= (or 1 pound fresh) | ||
3 tablespoons | 45ml | Canola or sunflower oil |
2 cups | 396g / 13oz | Sugar snap peas in 1/2" pieces - strings removed |
3 cups | 711ml | Arugula |
2 | Red or green bell peppers - diced | |
1/4 teaspoon | 1.3ml | Salt |
Freshly-ground black pepper - to taste |
Bring saucepan of water to a boil and cook pasta according to package directions.
Heat oil in skillet over medium heat. Add vegetables and seasonings, cover and cook, stirring occasionally, 3 to 5 minutes, or until tender.
Toss with pasta, and serve.
This recipe yields 6 servings.
Per Serving: 340 Cal; 9g Prot; 12g Total Fat (1 Sat. Fat); 49g Carb.; 0mg Chol; 160mg Sod.; 3g Fiber.
Wine Suggestion: This dish should pair nicely with a wine that is somewhat light, not very woody and contains moderate acid. A Chablis, such as the Bernard Legland Chablis Premier Cru Montmains, makes perfect sense to accompany this Ayurvedic pasta dish.
Source:
Vegetarian Times, August 2002
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