Pasta Primavera

 Recipe
Resistant Starch: 0.6g

Yield:

Makes: 4 servings (Serving size: 2 cups pasta and 2 tablespoons cheese)

Recipe Time

Prep: 25 Minutes
Cook: 30 Minutes
Total: 55 Minutes
: 0 Minutes

Nutritional Information

Calories 286
Fat 7.2 g
Satfat 2.5 g
Monofat 3.4 g
Polyfat 0.8 g
Cholesterol 12 mg
Protein 14 g
Carbohydrate 43 g
Sugars 15 g
Fiber 5 g
Sodium 473 mg

Ingredients

1 tablespoon olive oil
1 small onion, sliced
3 cloves garlic, thinly sliced
1/2 pound small multicolored cherry tomatoes
3 cups low-fat milk (1%)
3 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon pepper
8 ounces farfalle (bow-tie) pasta
3 small carrots (6 ounces), peeled and diced
1/2 pound thin asparagus, trimmed and cut into 2-inch pieces
1 small zucchini, halved and cut into 2-inch matchsticks
1/4 cup fresh basil leaves
1/2 cup finely shredded Parmesan cheese (1⁄2 ounce), divided

Preparation

1. Bring a large pot of water to a boil.

2. While water is heating, heat oil in a large nonstick skillet over medium-high heat.

3. Add onion and cook, stirring, until soft, 6-7 minutes. Add garlic and cook 1 minute. Add tomatoes and cook (do not stir) until slightly bursting, 5 minutes.

4. Whisk together milk and flour and add to vegetables. Bring mixture to a boil; reduce heat and simmer. stir until thickened, 2-3 minutes.

Add salt and pepper, stir to incorporate, remove from heat, and cover with foil to keep warm.

5. Cook pasta according to package directions. During last 3 minutes of cooking, add carrots to boiling pasta. During last minute of cooking, add asparagus and zucchini.

6. Drain pasta and vegetables (do not rinse); add immediately to warmed vegetable-cream sauce.

7. Toss gently and divide among 4 pasta bowls.

8. Divide basil and parmesan among bowls.

Note:

February 2012
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