Pasta primavera

Recipe Information

Ingredients

• 2 cups broccoli florets 

• 1 cup mushrooms, sliced

• 1 cup zucchini or yellow squash, sliced

• 2 cups red or green peppers, sliced

• 1 tablespoon extra-virgin olive oil 

• 1/2 cup onion, chopped

• 2 cloves garlic, minced

• 1 teaspoon butter 

• 1 cup evaporated fat-free milk 

• 3/4 cup Parmesan cheese, freshly grated

• 12 ounces whole-wheat pasta (angel hair or spaghetti)

• 1/3 cup fresh parsley, finely chopped

Directions

• Steam the broccoli, mushrooms, zucchini, and peppers for 10 minutes.

• Saut� the onion and garlic over medium heat and mix with the steamed vegetables.

• Combine the butter, evaporated milk, and Parmesan cheese over moderate heat until thickened and heated through. Stir continuously to avoid scalding. Remove from the heat and keep warm.

• Cook the pasta according to package directions.

• Serve the pasta with the vegetables, sauce, and fresh parsley.

Nutrition (per serving)

• Calories: 350 cal

• Total fat: 7g

• Saturated fat: 3g

• Monounsaturated fat: 3g

• Cholesterol: 12mg

• Sodium: 224mg

• Potassium: 522mg

• Carbohydrate: 55g

• Fiber: 7g

• Protein: 17g

• Calcium: 280mg