Vegetable Pasta Platter Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy
CuisineCourse
MethodMain Ingredient

Ingredients

 Linguine/Fettucine3 Ounce
 Frozen cauliflower/Baby carrots / pea pods8 Ounce (1/2 Of A 16 Ounce Loose Package Or 2 1/2 Cups)
 Skim milk2⁄3 Cup (10.67 tbs)
 All purpose flour1 Tablespoon
 Dried thyme1⁄4 Teaspoon, crushed
 Lemon pepper seasoning1⁄4 Teaspoon
 Salt1⁄2 Teaspoon
 Shredded process swiss cheese2 Ounce (1/4 Cup)

Nutrition Facts

Serving size: Complete recipe

Calories 571 Calories from Fat 104

% Daily Value*

Total Fat 13 g19.3%

Saturated Fat 0.57 g2.9%

Trans Fat 0 g

Cholesterol 68.6 mg

Sodium 2272.3 mg94.7%

Total Carbohydrates 87 g29.1%

Dietary Fiber 8.5 g34.2%

Sugars 19.8 g

Protein 32 g64.5%

Vitamin A 1.8% Vitamin C 179%

Calcium 28.7% Iron 28.4%

*Based on a 2000 Calorie diet

Directions

In a large saucepan cook pasta in a large amount of boiling water for 8 minutes.
Add vegetables. Return to boiling and cook for 1 to 2 minutes more or till pasta is just tender. Drain. Return to the saucepan. Cover to keep warm.
Meanwhile, for sauce, in a small saucepan combine milk, flour, thyme, lemon-pepper seasoning, and salt. Cook and stir over medium heat till thickened and bubbly. Cook and stir 1 minute more. Stir in cheese till melted.
Transfer pasta and vegetables to a warm serving platter. Pour sauce over vegetables and pasta. Toss gently to coat. Serve immediately.
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