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Creamy Linguine Primavera

Yield 4 servings (serving size: 1 1/2 cups pasta mixture)

Ingredients

  • Cooking spray
  • 1 teaspoon olive oil
  • 1 cup (1-inch) sliced asparagus
  • 1 cup packaged preshredded carrot
  • 1 cup sliced fresh mushrooms
  • 1/2 cup sliced green onions
  • 1 medium yellow squash, halved lengthwise and thinly sliced (about 1 cup)
  • 3 tablespoons all-purpose flour
  • 1 1/2 teaspoons dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 2 cups fat-free milk
  • 1 tablespoon butter or stick margarine
  • 3 garlic cloves, minced
  • 3/4 cup (3 ounces) freshly grated Parmesan cheese, divided
  • 3 cups hot cooked linguine (8 ounces uncooked pasta)
  • Freshly ground pepper (optional)

Nutrition Information

  • calories 353
  • fat 11 g
  • satfat 5.8 g
  • protein 19 g
  • carbohydrate 45 g
  • cholesterol 25 mg
  • iron 3.3 mg
  • sodium 738 mg
  • caloriesfromfat 28 %
  • fiber 3.9 g
  • calcium 455 mg

How to Make It

  1. Coat a large nonstick skillet with cooking spray; add oil, and place over medium-high heat until hot. Add asparagus and carrot; cook 2 minutes, stirring constantly. Add mushrooms, green onions, and squash; cook 3 minutes or until crisp-tender. Remove from heat; set aside, and keep warm.

  2. Combine flour and next 3 ingredients in a small bowl; gradually add milk, stirring with a whisk until completely blended. Melt butter in a medium saucepan over medium heat. Add garlic, and cook 30 seconds. Add milk mixture to saucepan; cook until thick and bubbly, stirring constantly. Remove saucepan from heat; stir in 1/2 cup Parmesan cheese.

  3. Combine sauce, reserved vegetables, and pasta in a large bowl; toss gently to coat. Sprinkle with remaining 1/4 cup cheese. Sprinkle with additional pepper, if desired.

Oxmoor House Healthy Eating Collection