1/2    To 2/3 lb pasta (I like

           Fusili--the spirals)
      1    Onion

    1/2 lb Mushrooms

      4    Or 5 cloves garlic

      1 ea Some dry sherry

      1    Tin SKIM evaporated milk

           (less than 3 g fat per tin)
      1    Red pepper

      1    Green pepper

      1 ts Salt

      1 ea Black pepper

  Chop the onion, garlic, and mushroom.  Saute over high heat in enouch
  sherry to keep it wet for about 10 minutes.  Put the pasta water on to
  boil.
  Reduce the heat under the veggies and add the tin of milk.  Put the pasta
  in the boiling water.  Simmer the sauce over low heat while the pasta
  cooks.  Chop up the red and green peppers and add them to the simmering
  sauce.  Add salt & black pepper to taste.  Let simmer for about 5 minutes,
  which should be enough time to cook the pasta.
  Drain the pasta, pour the sauce over the pasta, and serve.  Sprinkle with a
  bit of parmisan cheese or nutritional yeast, and more black pepper, to
  taste.
  Variations:  obviously, vary the vegitable content.  Sun dried tomatoes are
  one of my favourite candidates.
  Posted to the Fatfree Digest on Thu, 02 Dec 93 16:14:49 EST by Crispin
  Cowan 
  Individual recipes copyrighted by originator. FATFREE Recipe collections
  copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
  SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
  Mintzias, km@salata.com.
  1.80C!