vegetarian pasta a la grecque
 
3 medium  zucchini, sliced
1 medium  onion, sliced and separated
  into rings
1/4 cup  olive or cooking oil
3 medium  tomatoes, peeled and chopped
2 tsp  dried mint, crushed
1-1/2 tsp  dried dill weed
1/2 tsp  salt
8 oz.  rotini or other pasta
1 Tbsp  all purpose flour
1 cup  dairy sour cream or plain
  yogurt
1/2 cup  feta cheese (2 oz)
 
in a large saucepan, cook zucchini and onion in oil for 5 minutes. add 
chopped tomatoes, mint, dillweed and salt. cover and simmer 8 minutes. 
meanwhile, cook pasta according to package directions; drain. keep warm. 
stir flour into sour cream or yogurt. stir 1 cup of the tomato mixture 
into sour cream/yogurt mixture; return to saucepan. heat through but do 
not boil. transfer warm pasta to serving platter, spoon vegetable mixture 
on top. sprinkle feta cheese over all. servings: 4 
 
 
 
 
 
(ID: 78691) Mirror: rec.food.recipes: Tue, Jun 24, 2003


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