Snappy Spaghetti, Kapha-Style

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: Vegetarian
Serves: 6 people

Recipe Ingredients

1/2 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

Recipe Instructions

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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