Judy's Pasta Primavera
Source of Recipe
my own!
List of Ingredients
4 ounces pasta
2 cups broccoli flowerets
1 teaspoon Canola oil
2 cups sliced mushrooms
1 small onion -- chopped
2 cloves garlic -- finely minced
1 small carrot -- cut in matchstick pieces
3/4 cup frozen green beans -- thawed
1 small zucchini -- cut in a large dice
1 small red pepper -- cut in matchstick pieces
1 cup fat free half-and-half
1 chicken bouillon packet, reduced-sodium
1 teaspoon cornstarch
2 tablespoons fat-free Parmesan cheese
2 tablespoons minced parsley
1 medium tomato -- cut in a large dice
1/8 teaspoon red pepper flakes
salt and pepper to taste, if desired
Recipe
Prepare pasta and drain. Over high heat in 1" of boiling water heat broccoli pieces to boiling and simmer 2 - 3 minutes or until tender-crisp; drain. In a skillet over medium heat cook the mushrooms, onions, garlic, zucchini and carrots in hot oil until tender and golden crisp. Add the pepper strips and green beans; cook until tender.
Mix the half and half, bouillon, and cornstarch with a fork; then stir into the vegetable mixture. Cook over medium heat to boiling; boil 1 minute. Add the diced tomato, Parmesan cheese, parsley, broccoli, and pasta; tossing to coat well. Heat through and sprinkle with red pepper flakes before serving.
6 servings
Per Serving: 159 Calories; 1g Fat (8.5% calories from fat); 6g Protein; 30g Carbohydrate; 4g Dietary Fiber; 2mg Cholesterol; 77mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1/2 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.
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