Creamy Pasta Primavera
- Number of Servings: 4
Ingredients
8 oz. whole wheat spaghetti1 clove garlic, chopped1 tbsp. olive oil2 carrots, scrubbed and diced1 c. frozen peas1 c. plain, low-fat yogurt1 c. 1% cottage cheese2 tbsp. grated Parmesan cheese
Bring a large pot of water to boil for the pasta. In a large frying pan, saute the garlic in oil; add carrots. Cover and let simmer on the lowest heat about 5 minutes, then remove from heat. Add frozen peas during the last minute of cooking.
Add the pasta to boiling water and cook according to package directions. Meanwhile, blend the yogurt, and cheeses in a blender until creamy and smooth. Drain pasta. Toss with the yogurt-cheese sauce and 3/4 of the cooked vegetables. Arrange on serving dish and sprinkle with remaining vegetables. Serve hot with extra grated cheese, bread, and a good salad (as desired).
Serving Size: Makes 4 portions
Number of Servings: 4
Recipe submitted by SparkPeople user MUSICALMOMMAKAT.
Add the pasta to boiling water and cook according to package directions. Meanwhile, blend the yogurt, and cheeses in a blender until creamy and smooth. Drain pasta. Toss with the yogurt-cheese sauce and 3/4 of the cooked vegetables. Arrange on serving dish and sprinkle with remaining vegetables. Serve hot with extra grated cheese, bread, and a good salad (as desired).
Serving Size: Makes 4 portions
Number of Servings: 4
Recipe submitted by SparkPeople user MUSICALMOMMAKAT.
Nutritional Info Amount Per Serving
- Calories: 330.8
- Total Fat: 7.7 g
- Cholesterol: 7.9 mg
- Sodium: 353.3 mg
- Total Carbs: 53.8 g
- Dietary Fiber: 7.5 g
- Protein: 18.3 g
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