Try soba or buckwheat noodles in place of the fettuccini or linguini. For variety, try spinach instead of arugula, and peas or green beans for the snap peas. This lends itself to a basket of piping hot biscuits or Italian focaccia bread.
- 1/2 lb dried fettuccini or linguini, or 1 lb. fresh
- 3 Tbs. canola or sunflower oil
- 2 cups sugar snap peas, strings removed, cut into 1/2-inch pieces
- 3 cups arugula
- 2 red or green bell peppers, diced
- 1/4 tsp. salt
Bring saucepan of water to a boil and cook pasta according to package directions.
Heat oil in skillet over medium heat. Add vegetables and seasonings, cover and cook, stirring occasionally, 3 to 5 minutes, or until tender.
Toss with pasta, and serve.
This dish should pair nicely with a wine that is somewhat light, not very woody and contains moderate acid. A Chablis, such as the Bernard Legland Chablis Premier Cru Montmains, makes perfect sense to accompany this Ayurvedic pasta dish.
- Calories: 340
- Carbohydrate Content: 49 g
- Fat Content: 12 g
- Fiber Content: 3 g
- Protein Content: 9 g
- Saturated Fat Content: 1 g
- Sodium Content: 160 mg