Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------VEGETARIAN TIMES; JAN 95-----------------------
3/4 lb Fettucine or spaghetti 1/4 c Red bell pepper; seeded and
1/4 c Nonfat vegetable stock 3 tb Fresh parsley; minced
2 tb Garlic; minced 1/2 c Better than sour cream; mixe
6 oz Marinated artichoke hearts - 1/2 ts Cornstarch
; coarsely chopped Salt and pepper; to taste
1/2 c Mushrooms; sliced

Preparation Time: 30:0 Cook pasta in rapidly boiling water, stirring
often, until al dente; drain.

While pasta cooks, prepare sauce: In a skillet over medium-high heat,
bring stock to boiling. Add garlic, artichokes, mushrooms and red
hell pepper; simmer until soft, stirring constantly, about 5 minutes.
Remove from heat. Stir in parsley, sour cream mix

Variation: Toss in a few chopped sun-dried tomatoes before serving.

Per serving: 130 cal; 4 g prot; 1 g fat; 27 g carb; 0 chol; 300 mg
sod; 2 g fiber; vegan

Posted on GEnie Food Wine RT Dec 21, 1994 by DEEANNE

Nutritional information per serving: xx calories, xx gm protein,
xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber,
xx gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg
calcium, x% of calories from fat.

Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, Internet sylvia.steiger#lunatic.com, moderator of GT
Cookbook and PlanoNet Lowfat Luscious echoes
Submitted By SYLVIA STEIGER On 01-18-95

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