Pasta Primavera **Low Cal/Fat/Carb
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 cups broccoli florets, cut into bite-size pieces1/2 pound fresh mushrooms, quartered2 small zucchini, sliced into 1/4-inch rounds1 tbsp olive oil3 cloves garlic, minced1 pint cherry tomatoes, stemmed and cut in halffettuccineSauce3/4 cup skim milk3 tbsp nonfat butter granules2/3 cup part-skim ricotta cheese1/4 cup grated Parmesan cheese2 tbsp chopped fresh basil or 1 tbsp dried basilGarnish2 tbsp grated Parmesan cheeseGround black pepper to taste
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 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.
Serve immediately..
Serving Size: Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user SADIE78.
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.
Serve immediately..
Serving Size: Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user SADIE78.
Nutritional Info 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
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