| 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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