Mushrooms, Peppers and Carrots
Try this Mushrooms, Peppers and Carrots recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
pasta
mushrooms
chicken
angel hair
carrot
onion
orange
garlic
tomato
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
dairy free
- 2 garlic chopped
- chicken or vegetable stock
- 1 -(up to)
- 2 red peppers; chopped large
- 3 carrots; chopped
- 1 cn stewed tomatoes
- 1 lg white onion; chopped
- 2 orange peppers; chopped
- season-all
- 1 lb pasta (i used angel hair)
- Carbohydrate 9.30313642890794 g
- Cholesterol 1.68 mg
- Fat 0.877258324696127 g
- Fiber 1.06004496008865 g
- Protein 2.54542189013474 g
- Saturated Fat 0.208632381795911 g
- Serving Size 1 1 Serving (270g)
- Sodium 297.307983039668 mg
- Sugar 8.24309146881929 g
- Trans Fat 0.10963561405823 g
- Calories 51 calories
Date: Wed, 15 May 96 13:38:35 EDT From: ktisony@ejv.com (Kathy Tisony) This is in reference to Michele Lebertes request for a recipe containing these ingredients. I just made this last night and it was so yummy! I didnt use mushrooms but I dont see why you couldnt add them in. Saute all chopped vegetables together in stock until somewhat soft. Turn down flame and cover so all the different flavors can mix together for about 10 minutes or so. Sprinle some season-all to your own taste preference, mix with the pasta, sprinkle some parmesan on top (optional), and presto! FATFREE DIGEST V96 #135 From the Fatfree Vegetarian recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
