Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Resistant Starch: 0.6g

Recipe by Health February 2012


Recipe Summary

30 mins
55 mins
25 mins
Makes: 4 servings (Serving size: 2 cups pasta and 2 tablespoons cheese)


Ingredient Checklist


Instructions Checklist
  • Bring a large pot of water to a boil.

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

  • 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.

  • 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.

  • 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.

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

  • Toss gently and divide among 4 pasta bowls.

  • Divide basil and parmesan among bowls.

Nutrition Facts

286 calories; fat 7.2g; saturated fat 2.5g; mono fat 3.4g; poly fat 0.8g; cholesterol 12mg; protein 14g; carbohydrates 43g; sugars 15g; fiber 5g; sodium 473mg.