| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Vegetarian | Pasta, Vegetarian | 5 | Servings |
INGREDIENTS
| 12 | oz | Linguine |
| 2 | c | Broccoli florets |
| 1 | lg | Carrot |
| 2 | md | Zucchini; quartered crosswise & cut in thin strips |
| 1 | lg | Red bell pepper; quartered & cut crosswise into thin strips |
| 1/2 | c | Frozen peas |
| 2 | tb | All-purpose flour |
| 1 | c | Chicken broth |
| 1 | c | Milk; skim |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/4 | c | Grated parmesan cheese |
INSTRUCTIONS
SAUCE 1. Cook pasta in a large pot of boiling lightly salted water 5 minutes less than directed on package. 2. Add broccoli and carrot and cook, stirring once or twice, 2 minutes. Add remaining vegetables and cook 2 to 3 minutes longer until vegetables and pasta are tender. Drain. 3. Meanwhile make sauce. Put flour in a medium saucepan. Slowly whisk in broth and milk until blended, making sure to get into corners of pot. Stir in salt and pepper. Bring to a boil over medium-high heat, whisking often. Reduce heat to low and simmer 2 to 3 minutes, stirring constantly, until thickened. Stir in cheese. 4. Pour over drained vegetables and pasta. Toss to mix and coat. NOTES : Calories: 358 (9% from fat) Fat: 4g Cholesterol: 5mg Carbohydrate: 65 g Fiber: 6g Sodium: 576mg Recipe by: Woman's Day Posted to EAT-LF Digest by "Wildrose" <esordliw@pacbell.net> on Sep 27, 1998, converted by MM_Buster v2.0l.
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