Pasta Primavera
Posted on October 30, 2018 | No Comments on Pasta Primavera
For vegetarian lovers out there, this pasta is for you. Â Another simple dish to create, just blanch all vegetables before preparing the final sauce. Â Vegetables you can use can range from broccoli and cauliflower to asparagus and mushrooms. Â Adjust the sauce if you are using more vegetables.
Yield: 6 portions
Ingredients:
- 3 tablespoon Unsalted butter
- 2 pieces Zucchini, cut into 1/3 wedges
- 2 pieces carrots, peeled and cut into 1/3 wedges and blanched
- 1 1/2 cups peas, frozen or fresh, blanched
- 3/4 cup low fat cottage cheese
- 1/2 cup low fat or skim milk
- 500 grams whole wheat fettuccine, cooked
Procedures:
- Heat butter in saute pan. Â Add zucchini, carrots and peas, cook 1 minute.
- Add cottage cheese and milk. Â Allow to coat vegetables.
- Remove from heat and add fettuccine.
Nutrition Facts Per Serving:
- Calories (kcal) 417
- Carbohydrates (g) 55
- Protein (g) 27
- Fat (g) 11
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