Yield: 6 Servings
Measure | Ingredient |
---|---|
½ pounds | Rigatoni or medium sized pasta |
1 teaspoon | Salt |
3 cups | Small broccoli florets |
1 cup | Frozen peas |
½ cup | Skim milk |
¼ cup | Nonfat sour cream |
2 tablespoons | Flour |
6 tablespoons | Nonfat parmesan cheese |
1¾ cup | Vegetable broth (Swanson) |
2 cups | Carrots (about 4) peeled, cut1/4 inch thick |
2 \N | Yellow squash (about 8 ounces each), quartered lengthwise, cut into 1\" lengths |
2 teaspoons | Dried basil |
¼ \N | Red pepper - cut in 3/8\" pieces |
\N \N | Salt and pepper |
\N \N | Nonfat parmesan cheese |
In large pot or Dutch oven over high heat bring 2 quarts water to boil with ½ teaspoon salt. Add pasta and cook for 8 to 10 minutes. Add broccoli and peas and cook for 2 more minutes till tender crisp. Drain all and return to the pot. Meanwhile in bowl, whisk the milk, sour cream, flour and parmesan cheese. In a skillet over high heat, bring broth to boil, add carrots, boil 3 minutes. Add squash and red pepper and cook 3 minutes more, stirring 2 times. Pour milk mixture and basil in broth. Cook gently 2 minutes till thickened. Pour this sauce mixture over the pasta and veggies. Add more salt and pepper as desired. When serving top with a bit more parmesan cheese.
Recipe by: Flo Posted to fatfree digest V97 #042 by Terry and Kathleen Schuller <schuller@...> on Mar 30, 1997