Name: A Healthier Pasta Primavera
Yield: 4 servings
Ingredients: 12 cup broccoli floret; 12 cup mushroom, sliced; 12 cup zucchini (leave the skins on for more colour and nutrition); 12 cup red pepper, sliced (you can use green if you prefer, but the red just adds to the colour!); 12 cup peas (fresh or frozen, just not canned); 1 tablespoon olive oil; 3 garlic cloves, minced; 1 teaspoon margarine; 1 cup fat-free evaporated milk; 34 cup low-fat parmesan cheese; 13 cup fresh parsley, chopped (it would probably be best not to substitute for dried parsley); 16 ounces angel hair pasta

Servings: 4 persons

12 cup broccoli floret
12 cup mushroom, sliced
12 cup zucchini (leave the skins on for more colour and nutrition)
12 cup red pepper, sliced (you can use green if you prefer, but the red just adds to the colour!)
12 cup peas (fresh or frozen, just not canned)
1 tablespoon olive oil
3 garlic cloves, minced
1 teaspoon margarine
1 cup fat-free evaporated milk
34 cup low-fat parmesan cheese
13 cup fresh parsley, chopped (it would probably be best not to substitute for dried parsley)
16 ounces angel hair pasta

1
Steam broccoli, mushrooms, zucchini, pepper and peas for about 10 minutes.
2
Remove from the steamer and leave uncovered so it doesn't continue to cook.
3
In a large saucepan, heat the olive oil and garlic over medium heat.
4
Add the steamed vegetables and stir to coat.
5
Remove from heat, but leave in pot and keep covered.
6
In another pot, heat the margarine, milk and parmesan cheese over medium heat until thickened.
7
Stir continuously so it doesn't burn.
8
Cook pasta according to package directions, (or until al-dente)Drain, and top with vegetables, and pour sauce over top.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

A Healthier Pasta Primavera

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