Date:    Thu, 02 Dec 93 16:14:49 EST
 From:    Crispin Cowan <crispin@csd.uwo.ca>
 
 
 Pasta Primavera
 
 1/2 to 2/3 lb pasta (I like fusili--the spirals)
 1 onion
 1/2 lb mushrooms
 4 or 5 cloves garlic
 some dry sherry
 1 tin SKIM evaporated milk (less than 3 g fat per tin)
 1 red pepper
 1 green pepper
 1 tsp salt
 black pepper
 
 Chop the onion, garlic, and mushroom.  Saute over high heat in enouch
 sherry to keep it wet for about 10 minutes.  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.  Chop up the red and green peppers and add them to the
 simmering sauce.  Add salt & black pepper to taste.  Let simmer for
 about 5 minutes, 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 parmisan cheese or nutritional yeast, and more black
 pepper, to taste.
 
 Variations:  obviously, vary the vegitable content.  Sun dried tomatoes
 are one of my favourite candidates.