Rachel Ray - Creamy Spaghetti Primavera

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 330.5
  • Total Fat: 7.5 g
  • Cholesterol: 10.3 mg
  • Sodium: 625.5 mg
  • Total Carbs: 47.1 g
  • Dietary Fiber: 2.0 g
  • Protein: 14.2 g

View full nutritional breakdown of Rachel Ray - Creamy Spaghetti Primavera calories by ingredient
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Number of Servings: 8


    6 cups fat free chicken broth
    1.5 tbs extra virgin olive oil
    3 cloves garlic, chopped
    1 lb spaghetti
    1 onion, halved & thinly sliced
    2 carrots, cut into thin sticks
    1 zucchini, cut into thin slices
    2 tbsp chopped fresh thyme
    3/4 c white wine
    1/2 c milk
    1 c grated Parmesan cheese
    zest of 1 lemon
    handful of chopped flat leaf parsley


Makes 8 servings

Simmer broth over medium heat in saucepan.

In large skillet, heat oil over medium high, then stir in garlic. Add pasta and toast lightly. Add vegetables nad thyme. Cook until vegetables soften, about 5 minutes. Add wine and cook until fully absorbed. Add a few ladles of broth and stir. Keep adding broth, a few ladles at a time, until all liquid is absorbed and spaghetti is al dente.

Stir in the milk and cheese. Remove from heat and stir for one minute longer, until creamy. Top with lemon and parsley before serving.

Number of Servings: 8

Recipe submitted by SparkPeople user CHASITYMUNN.

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