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Vegetable Stroganoff

Yield 4 servings.
Superquick

Ingredients

  • 1 cup sliced carrot
  • 1 cup broccoli flowerets
  • 1 cup cauliflower flowerets
  • Vegetable cooking spray
  • 1 teaspoon olive oil
  • 1 (8-ounce) package presliced fresh mushrooms
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried tarragon
  • 1/4 teaspoon low-sodium Worcestershire sauce
  • 1 cup evaporated skimmed milk
  • 1 cup nonfat sour cream
  • 4 cups cooked fettuccine (cooked without salt or fat)
  • 1/2 cup freshly grated Parmesan cheese
  • Freshly ground pepper
  • Fresh basil sprigs (optional)

Nutrition Information

  • calories 401
  • caloriesfromfat 15 %
  • fat 6.5 g
  • satfat 2.8 g
  • monofat 2.1 g
  • polyfat 0.8 g
  • protein 23.5 g
  • carbohydrate 61.1 g
  • fiber 0.0 g
  • cholesterol 12 mg
  • iron 0.0 mg
  • sodium 373 mg
  • calcium 0.0 mg

How to Make It

  1. Arrange carrot, broccoli, and cauliflower in a steamer basket over boiling water. Cover and steam 6 to 8 minutes or until vegetables are crisp-tender. Drain well.

  2. Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add mushrooms and garlic; saute until tender. Add vegetables, tarragon, and Worcestershire sauce; stir well.

  3. Combine milk and sour cream, stirring until smooth. Add to vegetable mixture, and cook until thoroughly heated. (Do not boil.) To serve, place 1 cup pasta on each serving plate; spoon 1 cup vegetable mixture over each serving. Sprinkle with Parmesan cheese and freshly ground pepper. Garnish with fresh basil sprigs, if desired.

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