Sauerkraut And Pasta Primavera

1/3 cup olive oil 2 whole cloves garlic, crushed 2 tablespoons chopped fresh dill or 1 teaspoon dried dill 3 tablespoons red wine vinegar Salt and pepper 1 package (10 ounces) frozen peas, thawed 1 jar (4 ounces) roasted red peppers, cut in strips 2 cups sauerkraut, rinsed and squeezed 2 cups fresh mushrooms, sliced 1 package (5 ounces) frozen tiny cooked shrimp, thawed 1 package (16 ounces) fettuccine or fusilli*

Combine oil, garlic, dill, vinegar, salt and pepper; set aside for 30 minutes. Toss peas, red peppers, sauerkraut, mushrooms and shrimp in oil mixture. Cook pasta according to package instructions and drain. While pasta is cooking, heat oil and vegetable mixture in small saucepan until warmed through; toss with drained pasta. Serve hot or cold.

Serves 8

* Can also use rotini or rotelle

Nutrition analysis per serving: 350 calories, 14g protein, 51g carbohydrate, 10g fat, 355mg cholesterol, 222mg sodium

Browse our selection of online recipes!

Copyright ©1999 - - Created by Family Features Online Services