Rigatoni with vegetable cream sauce

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 Yellow squash (about 8 ounces each), quartered lengthwise, cut into 1" lengths
2 teaspoons Dried basil
¼ Red pepper - cut in 3/8" pieces
Salt and pepper
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

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