*  Exported from  MasterCook  *
 
                              Pasta Primavera
 
 Recipe By     : Crispin Cowan <crispin@csd.uwo.ca>
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Italian                          Pasta
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  Lb            Pasta -- to 2/3 lb, spirals
    1                    Onion
      1/2  Lb            Mushrooms
    4                    Garlic Cloves -- or 5
                         Dry Sherry -- some
    1      Can           Skim Milk, Evaporated
    1      Tsp           Salt
                         Black Pepper -- to taste
 
 Chop the onion, garlic, and mushroom.  Saute over high heat in enough sherry
 to keep it wet for about 10 min.  Put the pasta water on to boil.
 
 Reduce the heat under the veggies and add the tin of milk.  Put the pasta in
 the boiling water.  Simmer the sauce over low heat while the pasta cooks.
 Add salt & black pepper to taste.  Let simmer for about 5 min, which should
 be enough time to cook the pasta.
 
 Drain the pasta, pour the sauce over the pasta, and serve.  Sprinkle with a
 bit of parmesan cheese or nutritional yeast, and more black pepper, to taste.
 
                    - - - - - - - - - - - - - - - - - - 
 I omitted the salt and pepper, used a 12 oz can of evaporated skim milk, and
 about 2/3 c of the sherry.  With these changes, the counts were:
 
 Cal:  452.1
 Fat:  1.8g
 Carb:  78.6g
 Fib:  3.2g
 Prot:  19g
 Sod:  248mg
 CFF:  3.9%