• Prep Time:
  • Cooking Time:
  • Serves: 5 Servings

Pasta with Shiitakes, Sweet Potato and Peas (Lf)

  • Recipe Submitted by on

Category: Pasta

 Ingredients List

  • 21 oz Low-salt chicken broth OR
  • -2+3/8-cups
  • 2 c Peeled sweet potatoes;
  • -julienne cut
  • 2 1/3 c Sugar snap peas; or approx.
  • -8-ounces, trimmed
  • 1 7/8 oz Dried shiitake mushrooms; OR
  • -3/4-cup
  • 8 oz Uncooked farfalle; bowties
  • 1 tb Margarine
  • 3 c Thinly sliced onion
  • 4 Garlic cloves; minced
  • 1/2 ts Salt
  • 1/4 c Freshly grated parmesan
  • -cheese; divided use
  • 1/4 c Chopped parsnip; flatleaf
  • 1/4 c Chopped fresh chives

 Directions

Bring broth to a boil in a large saucepan. Add sweet potato; cover and cook
1 minute. Add peas; cover and cook 2 minutes. Add mushrooms; cover and cook
1 minute. Strain mixture through a colander into large bowl, reserving
liquid.

Remove mushrooms from vegetable mixture; discard stems and thinly slice
caps. Set caps aside. Return reserve liquid to pan; bring to a boil and
cook 10 minutes or until reduced to 1/4 cup. Remove from heat; set aside.

Cook pasta in boiling water according to package directions, omitting fat
and salt. Drain and set aside.

Melt margarine in a large nonstick skillet over medium high heat. Add onion
and garlic; saute 10 minutes or until tender. Add sweet potato, peas,
sliced mushroom caps, 1/4 cup reduced liquid, and salt; bring to a boil and
cook 1 minute, stirring constantly. Combine vegetable mixture, cooked
pasta, 2 tablespoons of the cheese, parsley, and chives in a large bowl;
toss gently.

Sprinkle remaining cheese over pasta. Serve immediately. Serves 5.

[Per serving: Calories 383 (14%cff), Fat 6g (2g saturated), Protein 14 g,
Carbohydrate 68 g, Fiber 5 g, Cholesterol 4 mg, Iron 5 mg, Sodium 408 mg,
Calcium 143 mg]

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