Pasta-Alfredo-Primavera
Pasta-Alfredo-Primavera ~ Natures Health Foods
The payoff with this super food recipe is that you won't miss the fat in this basil-flavored pasta dish, but you'll welcome the nutrients in the broccoli, cauliflower, and carrots. This meal is rich in calcium, potassium, and vitamin-A. Ingredients; 12 oz. rotini or other medium-size dry pasta. 1 bag (16 oz) fresh prewashed broccoli, baby carrots and cauliflower florets, cut into bite-size pieces (about 4 c).
1 c. fat-free sour cream. 1/4 c. fat-free cream cheese, soft. 2 Tbs. dried basil. 2/3 c. grated Parmesan cheese (go for the real good kind, Parmegano Regiano) Preparation;
1. Bring a large pot of water to a boil. Add the pasta, and cook per package directions. Do not add salt or oil. 2. During the last 5 minutes of cooking time, add the vegetables, then bring the pasta water back to a boil. Cook for an additional 5 minutes, until the vegetables are tender but still brightly colored. Drain well in a colander. 3. In a large bowl, combine the vegetables and the pasta. 4. Place the sour cream, cream cheese, and basil in a small saucepan over medium-low heat, whisking constantly, until heated through but not bubbling. 5. Fold the sauce into the hot pasta and vegetables, then fold in the Parmesan cheese. Serve immediately. Makes 4 Servings Per Serving: 473 cal, 25 g pro, 77 g carb, 7 g fat, 3 g sat. fat, 14 mg chol, 5 g fiber, 462 mg sodium Not only is this an excellent heart healthy Pasta-Alfredo-Primavera recipe, but it's really easy and relatively quick.
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