- 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
Pasta Primavera **Low Cal/Fat/CarbSubmitted by: SADIE78
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
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
2 tbsp grated Parmesan cheese
Ground black pepper to taste
In a large, nonstick skillet or nonstick wok, heat olive oil over medium-high heat, add garlic and sauté for 1 minute, stirring.
Add tomatoes and sauté 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.
Serving Size: Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user SADIE78.