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Pasta Primavera

Tummy.Tucker's picture
Ingredients
  Evaporated skimmed milk 1⁄2 Cup (8 tbs)
  Egg 1
  Part skim ricotta cheese 1⁄4 Cup (4 tbs)
  Reduced calorie tub margarine 1 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Grated romano cheese/Grated parmesan cheese 1 Ounce
  Basil leaves 1⁄8 Teaspoon
  Oregano leaves 1⁄8 Teaspoon
  Pepper 1 Dash
  Cooked broccoli florets 1⁄3 Cup (5.33 tbs)
  Cooked cauliflower florets 1⁄3 Cup (5.33 tbs)
  Cooked sliced carrots 1⁄3 Cup (5.33 tbs)
  Hot cooked fettuccine/Hot cooked linguine 1⁄2 Cup (8 tbs)
Directions

MAKING
1) In a blender, process the milk, egg and ricotta cheese until smooth, scraping down sides, if required, keep aside.
2) In a 10-inch non-stick skillet, saute the garlic in the margarine over a medium heat for about 1 minute until softened.
3) Stir in the egg mixture, Parmesan (or Romano) cheese, basil, oregano and pepper, cook over a low heat for 3 to 5 minutes, stirring constantly, until the sauce is thickened.
4) Stir in the broccoli, cauliflower and carrot and cook for about 1 minute, stirring constantly, until vegetables are thoroughly heated.

SERVING
5) Spoon the pasta on a serving platter, top with the vegetable-cheese mixture and serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pasta
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Servings: 
4

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