Ingredients
- 16 oz. dry linguini or fettucini noodles
- 1 1/2 cups zucchini, chopped small
- 1 1/2 cups summer squash, chopped small
- 1 1 /2 cups green beans, cut in small pieces
- 1 1/2 cups diced carrots
- 1 1/2 cups small broccoli florets
- 1 1/2 cups diced onions
- 3 Tbsp garlic, crushed and chopped, or more to taste
- 1 Tbsp olive oil
- 3 cups evaporated skim milk
- 3/4 cup grated parmesan cheese
- Dash of crushed red pepper flakes, or more to taste
- Black pepper to taste
Directions
1. Cook pasta al dente.
2. In large skillet, heat oil with red pepper flakes over medium heat. Add garlic and saute till soft. Add vegetables and saute till tender.
3. Add evaporated skim milk to vegetables and bring to a simmer.
4. When mixture begins to thicken, add fettucini and cheese and toss with vegetables. If it needs more thickening, add a little cornstarch mixed in water. Remove from stove and serve immediately.
Can add some cooked chicken also, if desired.
Yield: 4 servings
300 cal/serving 5.17g fat
carbo:63%
Serving size: 2 cups
% cal fat: 15%
protein: 22%
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Submitted 6/13/05.
Source: www.recipecircus.com/recipes/merstar/
Submitted By: Meryl
merstarunicorn11@hotmail.com
PASTA PRIMAVERA