Pasta Primavera **Low Cal/Fat/Carb

3 cups broccoli florets, cut into bite-size pieces
1/2 pound fresh mushrooms, quartered
2 small zucchini, sliced into 1/4-inch rounds
1 tbsp olive oil
3 cloves garlic, minced
1 pint cherry tomatoes, stemmed and cut in half
fettuccine

Sauce
3/4 cup skim milk
3 tbsp nonfat butter granules
2/3 cup part-skim ricotta cheese
1/4 cup grated Parmesan cheese
2 tbsp chopped fresh basil or 1 tbsp dried basil

Garnish
2 tbsp grated Parmesan cheese
Ground 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.