Garden Veggies and Parmesan Cream Sauce
Source of Recipe
Internet
List of Ingredients
8 ounces whole wheat spaghetti
2 cups fresh broccoli florets
1 cup fresh cauliflower florets
1 cup fresh sugar snap peas
1 medium red bell pepper -- cut into bite-sized pieces
2/3 cup fat-free parmesan cheese -- shredded
1/2 cup fat-free sour cream
1/4 cup skim milk
1/2 teaspoon salt
Recipe
In Dutch oven, bring 2 quarts water to a boil. Add spaghetti; cook 5 minutes. Add broccoli and cauliflower; return to a boil. Cook 4 minutes. Add sugar snap peas and bell pepper; cook an additional 2 minutes or until spaghetti is of desired doneness and vegetables are crisp-tender. Drain; place in large serving bowl. Meanwhile, in small bowl, combine 1/2 cup of the Parmesan cheese, sour cream, milk and salt; blend well. Set aside. Add sour cream mixture to cooked spaghetti and vegetables; toss
gently to mix. If desired, add pepper and additional salt to taste. Sprinkle with remaining Parmesan cheese.
Points: 4
Servings: 4
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