Vegetables and pasta in cheese sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
One bunch of asparagas, approx. 1 lb1/2 each red, yellow, orange bell peppers1/2 C diced onion1 Tbs butter1 Tbs flour1 cup skim milk1/2 cup shredded reduced-fat cheese,any type1/2tsp worcestershire sauce1/2 tsp salt1/2 tsp pepper3 cups cooked Ronzoni (or any type) pasta
slice peppers into stips, wash and snap asparagas
Steam in basket or steamer until tender crisp (approx 10 min)
Cook pasta according to directions.
Saute onions in butter in sauce pan 2 mins or until tender
Add flour, stirring well, cook and stirr for 1 min
Gradually add milk, cook over medium heat, stirring constantly until thick and bubbly.
Reduce to low, add chesse and worcestershire sauce, salt and pepper, stirring constantly until cheese melts.
Add vegetables and cooked pasta to cheese sauce, toss to coat. Cook over low heat until mixture is heated through.
Makes approx 6 - 1 cup servings. More if you add more pasta, but you'll need to adjust calories. Or add more veggies.
Number of Servings: 6
Recipe submitted by SparkPeople user SANDRAMONROE.
Steam in basket or steamer until tender crisp (approx 10 min)
Cook pasta according to directions.
Saute onions in butter in sauce pan 2 mins or until tender
Add flour, stirring well, cook and stirr for 1 min
Gradually add milk, cook over medium heat, stirring constantly until thick and bubbly.
Reduce to low, add chesse and worcestershire sauce, salt and pepper, stirring constantly until cheese melts.
Add vegetables and cooked pasta to cheese sauce, toss to coat. Cook over low heat until mixture is heated through.
Makes approx 6 - 1 cup servings. More if you add more pasta, but you'll need to adjust calories. Or add more veggies.
Number of Servings: 6
Recipe submitted by SparkPeople user SANDRAMONROE.
Nutritional Info Amount Per Serving
- Calories: 162.3
- Total Fat: 4.6 g
- Cholesterol: 12.6 mg
- Sodium: 305.2 mg
- Total Carbs: 20.8 g
- Dietary Fiber: 2.8 g
- Protein: 7.2 g
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