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Muffins and Bread

Soup and Salads







Rainbow Pasta Primavera


1 garlic clove, crushed
1 teaspoon vegetable oil
3 large green peppers, julienned
3 large red peppers, julienned
3 large yellow peppers, julienned
3/4 cup cream sherry
1 tablespoon basil
1 pound spaghetti, cooked
1/8 teaspoon pepper
3/4 cup Parmesan cheese
4 tablespoons fresh parsley or 2 tablespoons dried parsley


In wok or large fry pan, sauté garlic in oil, approximately one minute. Add peppers, sherry, and basil. Cover and simmer for 8 to 10 minutes until vegetables are tender, stirring occasionally. Combine vegetables and liquid in wok with spaghetti. Add pepper, cheese, and parsley. Toss and serve.

Makes 16 cups.


Copyright 2002 Joan Salge Blake, MS, RD, LDN.

Nutrition Information Per 1 Cup Serving


Calories: 82
Fat: 2 g
Cholesterol: 4 mg
Sodium: 89 mg
Calcium: 77 mg
Dietary Fiber: 1 g