Pasta Primavera

Recipe Ingredients

1/2 cup	73g / 2.6oz	Small broccoli florets
1/2 cup	118ml	Sliced mushrooms
1/2 cup	118ml	Sliced zucchini and/or yellow squash
1/2 cup	118ml	Sliced red and/or green peppers
1/2 cup	118ml	Fresh or frozen peas
1 tablespoon	15ml	Olive oil
2		Garlic cloves - crushed
		Sauce
1 teaspoon	5ml	Butter
1 cup	237ml	Evaporated skim milk
3/4 cup	109g / 3.8oz	Freshly-grated Parmesan cheese
1/3 cup	48g / 1.7oz	Finely-chopped fresh parley
		Pasta
1 lb	454g / 16oz	Thin pasta (angel hair or spaghetti)
1		Water

Recipe Instructions

Place vegetables into a large strainer and steam over boiling water until tender. Drain well. In a large saucepan heat the oil and saute the garlic. Add the steamed vegetables and stir or shake to coat the vegetables with the garlic and oil. Remove from heat but keep warmed.

In another large saucepan, melt the butter and add the evaporated milk and Parmesan cheese. Stir over moderate heat until somewhat thickened and heated through. Stir continuously and do not scald. Remove from heat but keep warmed. Cook the pasta until al dente and drain well.

Portion immediately onto warmed plates. Arrange the vegetables over the top of the pasta. Pour sauce over the vegetables and pasta. Top with finely chopped fresh parsley. Serve immediately.

This recipe yields 6 servings.

Nutritional Analysis Per Serving: Calories 400; Fat (grams) 9; Percent calories from fat 20; Percent polyunsaturated 2; Percent saturated 9; Percent monounsaturated 9; Cholesterol (milligrams) 80; Sodium (milligrams) 310; Protein (grams) 20; Carbohydrate (grams) 60; Fiber (grams) 1.

Source:
Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.