Monday, May 18, 2009

lotsa pasta

This recipe was in the May issue of Parents Magazine as a healthier version of the usual Mac 'n' Cheese. We tried it and it was good! Plus it was pretty easy to make. 

Pasta Primavera
Calories- 313
Saturated fat- 3g
Sodium- 235 mg

4 Servings

1-1/2 cups multigrain or whole-grain rotini
1 Tbs. olive oil
1/2 cup chopped asparagus
1/2 cup chopped broccoli
1 cup chopped bell peppers
3/4 cup low-fat evaporated milk
1/2 cup low-sodium chicken broth
2 Tbs. all-purpose flour
1/3 cup finely shredded Parmesan cheese
(* note- I took out the asparagus and made 1 cup broccoli instead, next time might add a little less bell peppers and even more broccoli)

1. Cook pasts according to package directions. Drain and return to pan; cover.
2. Meanwhile, heat oil on medium. Add veggies, cook and stir until tender, 4 minutes. Whisk milk, broth, and flour. Add to skillet, stirring until thick and bubbly. Mix cheese until melted.
3. Toss pasta with sauce and veggies.

1 comment:

Dave and Lauren said...

I think this is a weight watchers recipe!