linguine and veggies in parmesan sauce

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 332.3
  • Total Fat: 8.1 g
  • Cholesterol: 20.5 mg
  • Sodium: 381.6 mg
  • Total Carbs: 52.2 g
  • Dietary Fiber: 4.8 g
  • Protein: 15.4 g

View full nutritional breakdown of linguine and veggies in parmesan sauce calories by ingredient
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this recipe is from the "pillsbury good for you" cookbook this recipe is from the "pillsbury good for you" cookbook
Number of Servings: 4


    ~ 8 oz. uncooked linguine
    ~ 2 cups fresh broccoli florets
    ~ 1 cup fresh cauliflower florets
    ~ 1 cup fresh sugar snap peas, trimmed
    ~ 1 medium red bell pepper, cut into bite-size strips
    ~ 2/3 cup shredded parmesan cheese (2 2/3 oz.)
    ~ 1/2 cup reduced fat sour cream
    ~ 1/4 cup fat-free (skim) milk
    ~ 1/2 tsp salt


1. in dutch oven, heat 2 quarts (8 cups) water to boiling. add linguine; cook 5 minutes
2. add broccoli and cauliflower; return to boiling. cook 4 minutes. add sugar snap peas and bell pepper; cook 2 minutes longer or until linguine is desired doneness and vegetables are crisp-tender.
3. meanwhile, in small bowl, mix 1/2 cup of the parmesan cheese, the sour cream, milk and salt until well blended; set aside.
4. drain linguine and vegetables; place in large serving bowl. add sour cream mixture; toss gently to mix. if desired, season to taste with pepper and additional salt. sprinkle with remaining parmesan cheese.

makes 4 - 1 1/2 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user BUBBABELLYBGONE.

TAGS:  Fish | Dinner | Fish Dinner |

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