Vegetable Pasta Platter
|Frozen cauliflower/Baby carrots / pea pods||8 Ounce (1/2 Of A 16 Ounce Loose Package Or 2 1/2 Cups)|
|Skim milk||2⁄3 Cup (10.67 tbs)|
|All purpose flour||1 Tablespoon|
|Dried thyme||1⁄4 Teaspoon, crushed|
|Lemon pepper seasoning||1⁄4 Teaspoon|
|Shredded process swiss cheese||2 Ounce (1/4 Cup)|
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.
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 mg22.9%
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