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To accompany this colorful past side
dish, toss together an extra-special spinach salad that includes diced
ham or cooked shrimp.
Ingredients:
2 tsp olive or vegetable oil
2 small garlic cloves, sliced
1 tbsp whipped butter
1/2 cup each sliced mushrooms, sliced red
onion, and low-fat milk (1% milk fat)
1 tsp tomato paste
1 cup each frozen whole baby carrots and
sugar snap peas or Chinese pea pods (snow peas)
1 1/2 cups cooked linguine (hot)
2 ounces grated Parmesan cheese
Method
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In 10-inch nonstick skillet heat oil;
add garlic and saute over high heat until golden, 30 seconds to 1
minute.
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Using a slotted spoon, remove and
discard garlic.
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In same skillet melt butter; add
mushrooms and onion and saute over high heat until tender-crisp, 1 to
2 minutes.
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In 1-cup liquid measure combine; stir
into mushroom-onion mixture and bring to a boil.
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Reduce heat to low; add carrots and
snap peas (or Chinese pea pods), cover, and let simmer until
vegetables are heated through. about 5 minutes.
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Add linguine and cheese and, suing 2
forks, toss to combine.
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