Rigatoni with vegetable cream sauce
6 Servings
Ingredients
| Quantity | 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 | ||
Directions
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