Pasta Primavera

[Guest guest]

* Exported from MasterCook *

 

Pasta Primavera

 

Recipe By : Taste of Home's Light & Tasty, Premiere Issue 2001, page 9

Serving Size : 6 Preparation Time :0:00

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

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

8 ounces uncooked linguine

1 medium carrot -- thinly sliced

1/2 cup chopped onion

1/2 cup julienned sweet red pepper

1/2 cup julienned sweet yellow pepper

1 medium zucchini -- thinly sliced

1 medium yellow summer squash -- thinly sliced

1 cup broccoli florets

1 pound thin fresh asparagus

cut into 3-inch pieces

8 ounces fresh mushrooms -- sliced

1/3 cup all-purpose flour

2 cups cold water

2 teaspoons chicken bouillon granules

1/2 cup white wine or broth

1/4 teaspoon salt

1/4 cup minced fresh basil

OR 4 teaspoons dried basil

6 tablespoons grated Parmesan cheese

 

Cook pasta according to package directions. Meanwhile, in a nonstick

skillet coated with nonstick cooking spray, combine carrot, onion, peppers,

zucchini, summer squash and broccoli. Cover and cook over medium-low heat

for 10 minutes. Add asparagus and mushrooms; cook 5 minutes longer.

 

In a saucepan, combine flour and water until smooth. Add the

bouillon. Bring to a boil; cook and stir for 2 minutes or until slightly

thickened. Add wine or broth and salt; stir well. Pour over

vegetables. Drain pasta and add to vegetable mixture. Add basil; toss to

coat. Sprinkle with Parmesan cheese. Yield: 6 servings.

 

Nutritional Analysis: One serving (1-1/2 cups) equals 168 calories, 3g fat

(1 g saturated fat), 5 mg cholesterol, 614 mg sodium, 26 g carbohydrate, 4

g fiber, 9 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 starch.

 

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