*  Exported from  MasterCook  *
 
                       Three-Peas-in-a-Pasta (Lowfat)
 
 Recipe By     : The National Pasta Association
 Serving Size  : 6    Preparation Time :0:15
 Categories    : Vegetables                     Pasta
                 Lowfat
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         rotini
    2      tablespoons   olive oil
    3      cloves        garlic -- slivered
    4      ounces        snow peas -- cut
                         into slivers
   10      ounces        frozen petite peas
      3/4  cup           fat-free chicken broth
   16      ounces        cooked garbanzo beans -- rinsed and drained
    1      tablespoon    fresh basil -- chopped
      1/2  teaspoon      dried thyme
      1/4  teaspoon      ground white pepper
      1/2  teaspoon      salt
    1      cup           skim milk -- or lowfat milk
      1/3  cup           feta cheese -- crumbled
                         feta cheese -- for garnish
                         minced red bell pepper -- optional
 
 Hot pasta tossed with a creamy cheese sauce, tinged green.  TIP: Start with
 half the measure of olive oil. Add more if you need it to continue cooking.  
 
 1. Prepare pasta according to package directions, drain. 
 
 2. Meanwhile, in a 2-quart saucepan, heat olive or vegetable oil over
 medium heat.  Saute garlic and snow peas 2 minutes.  Remove with slotted
 spoon.  
 
 3. Add petite peas to skillet.  Lower heat, cover and simmer 3 minutes. 
 
 4.  Reserve 1 cup petite peas; add remainder to blender.  Add broth, herbs,
 pepper, salt, milk and feta to blender.  Blend until smooth.  Return sauce
 to pan with remaining peas, sauteed snow peas, garlic and chick peas.  Heat
 through over low heat, stirring; to not scald.  
 
 5. Combine pasta with sauce. If pasta appears too dry, add more warm broth
 or milk.  Serve immediately with additional feta cheese and/or red pepper,
 if desired. 
 
 Note:  1 teaspoon dried basil may be substituted for fresh basil.
 
 Each 527 cals, 9g fat (16% cff). MC and Mail from Pat Hanneman
 <kitpath@earthlink.net> 1/99
 
 
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 NOTES : 
 
 
 Nutr. Assoc. : 0 0 0 0 0 4422 0 0 0 0 0 0 0 0 0 0