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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 141.9
  • Total Fat: 7.3 g
  • Cholesterol: 16.8 mg
  • Sodium: 205.6 mg
  • Total Carbs: 10.3 g
  • Dietary Fiber: 2.9 g
  • Protein: 10.6 g

View full nutritional breakdown of Pasta Primavera **Low Cal/Fat/Carb calories by ingredient
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Pasta Primavera **Low Cal/Fat/Carb

Submitted by: SADIE78
Pasta Primavera **Low Cal/Fat/Carb

Number of Servings: 6

Ingredients

    3 cups broccoli florets, cut into bite-size pieces
    1/2 pound fresh mushrooms, quartered
    2 small zucchini, sliced into 1/4-inch rounds
    1 tbsp olive oil
    3 cloves garlic, minced
    1 pint cherry tomatoes, stemmed and cut in half
    fettuccine

    Sauce
    3/4 cup skim milk
    3 tbsp nonfat butter granules
    2/3 cup part-skim ricotta cheese
    1/4 cup grated Parmesan cheese
    2 tbsp chopped fresh basil or 1 tbsp dried basil

    Garnish
    2 tbsp grated Parmesan cheese
    Ground black pepper to taste

Directions

In a large saucepan fitted with a steamer basket, layer broccoli, mushrooms and zucchini. Steam for about 3 minutes, or until just tender-crisp. Set aside.

In a large, nonstick skillet or nonstick wok, heat olive oil over medium-high heat, add garlic and sautÚ for 1 minute, stirring.

Add tomatoes and sautÚ for 2 minutes, stirring, until tomatoes are slightly cooked, but not wilted. Set aside.
Cook fettuccine, omitting salt. Drain well.

Combine milk, butter granules, ricotta cheese, Parmesan cheese, basil and sherry in a blender. Process until smooth.
In a small saucepan, heat sauce over low heat, stirring, until warm.

In a large serving dish, toss the drained pasta, vegetables and sauce to coat well. Garnish each portion with Parmesan cheese and pepper.
Serve immediately..


Serving Size:áServes 6

Number of Servings: 6

Recipe submitted by SparkPeople user SADIE78.






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