Pasta Primavera
- Number of Servings: 4
Ingredients
1 c. broccoli flowerets 1 c. 1" asparagus pieces 1 c. sugar or snap peas 1 sm. zucchini, sliced 1 c. corn kernels 1 tbsp. finely minced garlic 1/2 c. mushrooms, sliced 1/2 c. shredded carrot 1 lg. tomato 1/4 c. minced parsley 1/2 tsp. pepper 12 oz. spaghettiSAUCE: 2 tsp. butter 1 tbsp. flour 1 c. skim milk 1/2 c. chicken broth 1/2 c. Parmesan cheese, grated
1. Steam vegetables until tender, 1 teaspoon basil. Keep
warm.
2. Saute garlic, tomato, mushrooms, carrot, parsley and
pepper. Add to cooked vegetables and combine.
3. Sauce: Melt butter. Add flour, whisking over medium heat
for 1 minute. Gradually add milk and stock, stirring
constantly until thickens. Stir in the Parmesan and basil.
Heat over low heat. Pour the sauce over the vegetable
mixture and toss gently to coat.
4. Cook the spaghetti al dente, drain it and spread the
vegetable sauce over spaghetti; toss once or twice.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user MARYMUNOZ4.
warm.
2. Saute garlic, tomato, mushrooms, carrot, parsley and
pepper. Add to cooked vegetables and combine.
3. Sauce: Melt butter. Add flour, whisking over medium heat
for 1 minute. Gradually add milk and stock, stirring
constantly until thickens. Stir in the Parmesan and basil.
Heat over low heat. Pour the sauce over the vegetable
mixture and toss gently to coat.
4. Cook the spaghetti al dente, drain it and spread the
vegetable sauce over spaghetti; toss once or twice.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user MARYMUNOZ4.
Nutritional Info Amount Per Serving
- Calories: 541.0
- Total Fat: 11.9 g
- Cholesterol: 26.4 mg
- Sodium: 409.8 mg
- Total Carbs: 88.0 g
- Dietary Fiber: 7.6 g
- Protein: 22.8 g
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