| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Main dishes, Vegetarian, Pasta, Rice, Couscous |
6 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Rigatoni or medium sized pasta |
| 1 |
ts |
Salt |
| 3 |
c |
Small broccoli florets |
| 1 |
c |
Frozen peas |
| 1/2 |
c |
Skim milk |
| 1/4 |
c |
Nonfat sour cream |
| 2 |
tb |
Flour |
| 6 |
tb |
Nonfat parmesan cheese |
| 1 3/4 |
c |
Vegetable broth (Swanson) |
| 2 |
c |
Carrots (about 4) peeled, cut1/4 inch thick |
| 2 |
|
Yellow squash (about 8 ounces each), quartered lengthwise, cut into 1" lengths |
| 2 |
ts |
Dried basil |
| 1/4 |
|
Red pepper – cut in 3/8" pieces |
|
|
Salt and pepper |
|
|
Nonfat parmesan cheese |
INSTRUCTIONS
In large pot or Dutch oven over high heat bring 2 quarts water to boil with
1/2 teaspoon salt. Add pasta and cook for 8 to 10 minutes. Add broccoli and
peas and cook for 2 more minutes till tender crisp. Drain all and return to
the pot. Meanwhile in bowl, whisk the milk, sour cream, flour and parmesan
cheese. In a skillet over high heat, bring broth to boil, add carrots, boil
3 minutes. Add squash and red pepper and cook 3 minutes more, stirring 2
times. Pour milk mixture and basil in broth. Cook gently 2 minutes till
thickened. Pour this sauce mixture over the pasta and veggies. Add more
salt and pepper as desired. When serving top with a bit more parmesan
cheese.
Recipe by: Flo Posted to fatfree digest V97 #042 by Terry and Kathleen
Schuller <schuller@ix.netcom.com> on Mar 30, 1997
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