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Vegetable Pasta Platter

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Ingredients
  Linguine/Fettucine 3 Ounce
  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
  Salt 1⁄2 Teaspoon
  Shredded process swiss cheese 2 Ounce (1/4 Cup)
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Tossed
Ingredient: 
Pasta
Interest: 
Healthy

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