Veggie pasta cream sauce

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 239.9
  • Total Fat: 15.4 g
  • Cholesterol: 16.1 mg
  • Sodium: 328.2 mg
  • Total Carbs: 24.7 g
  • Dietary Fiber: 4.7 g
  • Protein: 4.4 g

View full nutritional breakdown of Veggie pasta cream sauce calories by ingredient


Introduction

Use whatever veggies are on hand for this delicious and light pasta sauce. Use whatever veggies are on hand for this delicious and light pasta sauce.
Number of Servings: 3

Ingredients

    1 cup, sliced Zucchini
    1 serving 1 Med. Green Bell Pepper
    4 serving Tomatoes, Roma, Fresh, 1 Med
    2 tbsp Olive Oil
    2 serving turkey stock (by MURPHYBJ)
    1.5 cup, chopped Onions, raw
    6 beans (4" long) Green Beans (snap)
    3 clove Garlic
    .5 cup Half and Half Cream

Tips

Fresh herbs are awesome if you have them, Parsley, Basil, Thyme or Oregano. Add fresh herbs when you add the half & half. If using dry herbs, add when you add the stock. Give a generous dose of freshly ground pepper.


Directions

Saute diced onion and minced garlic in olive oil until tender, add chopped green pepper and continue to cook until oil is absorbed. Add diced tomatoes and cook 2 minutes more, add zucchini (diced larger) and 2 c of turkey stock (chicken or veggie stock works too). Add a tablespoon of mixed Italian herbs, basil, thyme, oregano, etc. Salt and pepper to taste. Cook over medium heat until about 1/2 of the stock is absorbed, about 20 minutes. Add half & half and cook until thickened, about 10 min more. Serve over spaghetti.

Serving Size: Makes 3 servings

Number of Servings: 3

Recipe submitted by SparkPeople user MAUREENCHEAL.