Pasta Primavera
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Pasta Primavera calories by ingredient
Introduction
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. spaghetti
SAUCE:
2 tsp. butter
1 tbsp. flour
1 c. skim milk
1/2 c. chicken broth
1/2 c. Parmesan cheese, grated
Directions
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.