Vegetables and pasta in cheese sauce

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Vegetables and pasta in cheese sauce calories by ingredient

Number of Servings: 6


    One bunch of asparagas, approx. 1 lb
    1/2 each red, yellow, orange bell peppers
    1/2 C diced onion
    1 Tbs butter
    1 Tbs flour
    1 cup skim milk
    1/2 cup shredded reduced-fat cheese,any type
    1/2tsp worcestershire sauce
    1/2 tsp salt
    1/2 tsp pepper
    3 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.