Creamy Pasta with Vegetables
Just the word creamy could sell me on this recipe. But get this: There's no cream in it at all! See if you don't agree that this recipe satisfies your craving for cream sauce and still lets you fit into your favorite jeans.
1/2 pound dried linguine or dried spaghetti or dried pasta of choice
2 carrots, sliced thin
2 ounces snow peas or 1 cup defrosted frozen peas
1/2 red bell pepper, sliced thin
1 1/2 tablespoons vegetable oil or butter
4 mushrooms, sliced thin
1 garlic clove, minced (about 1 teaspoon), optional
2 tablespoons all-purpose flour
1 3/4 cups Chicken Broth or canned reduced-sodium chicken broth, heated
1/2 cup 1% milk
3 tablespoons freshly grated Parmesan
2 tablespoons chopped fresh herbs (e.g., basil, chives, dill, parsley)
Salt and pepper to taste
Cook the pasta according to package instructions and drain well.
While the pasta is cooking, drop the carrots and snow peas into boiling water for 30 seconds, drain, and set aside. In a large nonstick skillet, cook the pepper in the oil over moderate heat for 5 minutes. Add the mushrooms and the garlic, if using, and cook for 5 minutes. Sprinkle the flour over the vegetables and cook the mixture for 2 minutes. Whisk in the broth in a steady stream, bring the mixture back to a boil, and stir in the milk, cheese, carrots, snow peas, herbs, and drained, cooked pasta. Add salt and pepper to taste and heat through.
Note: Other vegetables can be added to this dish: blanched broccoli florets, blanched cauliflower florets, corn, or sliced zucchini.
Nutritional Analysis per serving: 318 calories; 23% calories from fat; 8 grams of fat; 261 milligrams of sodium
Source: Joan Lunden’s Healthy Cooking by Joan Lunden and Laura Morton - See more at: http://joanlunden.com/joans_recipes_creamy_pasta.html#sthash.PZVHsEEk.dpuf