PASTA DAY: Rotini With Vegetable-Blue Cheese Sauce

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* Exported from MasterCook *

 

Rotini With Vegetable-Blue Cheese Sauce

 

Recipe By : BH & G Low-Fat & Luscious Vegetarian, page 88

Serving Size : 3 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 ounces packaged dried rotini

10 ounces packaged frozen cut asparagus

2 medium thinly sliced carrots -- (1 cup)

12 ounces canned evaporated skim milk -- (1 1/2 cups)

2 tablespoons all-purpose flour

1 1/2 teaspoons snipped fresh marjoram

OR 1/2 teaspoon dried marjoram -- crushed

1/3 cup crumbled blue cheese

Fresh marjoram -- (optional)

 

Because of its intense flavor, just a little blue cheese contributes a

burst of flavor, yet adds little fat.

 

Cook rotini according to package directions, except omit any oil or

salt. Drain and keep warm.

 

Meanwhile, cook the asparagus according to package directions, adding

carrots for the last 5 minutes of cooking. Drain and keep warm.

 

In a medium saucepan whisk together the evaporated milk and flour; add

marjoram. Cook and stir over medium heat until thickened and bubbly. Cook

and stir 1 minute more. Stir in the asparagus and carrots. Heat through;

remove from heat. Add the blue cheese; stir until cheese is melted. Spoon

cheese mixture over cooked rotini. If desired, garnish with fresh marjoram.

 

Makes 3 to 4 main-dish servings.

 

Start to finish: 35 minutes.

 

Per serving: 314 Calories; 5 G Total fat; 2 G Saturated fat; 11 MG

Cholesterol; 281 MG Sodium; 52 G Carbohydrate; 3 G Fiber; 17 G

Protein. Exchanges: 2 starch, 2 vegetable, 1 milk.

 

 

 

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