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Linguine and Veggies in Parmesan Sauce

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Linguine and Veggies in Parmesan Sauce
  • Prep Time 30 min
  • Total Time 30 min
  • Servings 4
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Pasta and vegetables with Parmesan sauce makes tasty Italian dinner ready in 30 minutes.

Ingredients

8
oz uncooked linguine
2
cups fresh broccoli florets
1
cup fresh cauliflower florets
1
cup fresh sugar snap peas, trimmed
1
medium red bell pepper, cut into bite-size strips
2/3
cup shredded Parmesan cheese (2 2/3 oz)
1/2
cup reduced-fat sour cream
1/4
cup fat-free (skim) milk
1/2
teaspoon salt

Directions

  • 1 In Dutch oven, heat 2 quarts (8 cups) water to boiling. Add linguine; cook 5 minutes.
  • 2 Add broccoli and cauliflower; return to boiling. Cook 4 minutes. Add sugar snap peas and bell pepper; cook 2 minutes longer or until linguine is desired doneness and vegetables are crisp-tender.
  • 3 Meanwhile, in small bowl, mix 1/2 cup of the Parmesan cheese, the sour cream, milk and salt until well blended; set aside.
  • 4 Drain linguine and vegetables; place in large serving bowl. Add sour cream mixture; toss gently to mix. If desired, season to taste with pepper and additional salt. Sprinkle with remaining Parmesan cheese.
Tips  

"I look for recipes that are cooked in one dish because the cleanup is quick. Saving cleanup time is valuable, too." Carlon

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
360
(
Calories from Fat
70
)
Daily Value
Total Fat
8g
13%
(
Saturated Fat
4 1/2g
23%
,
Trans Fat
0g
)
Cholesterol
25mg
8%
Sodium
660mg
27%
Potassium
470mg
13%
Total Carbohydrate
57g
19%
(
Dietary Fiber
7g
26%
,
Sugars
9g
)
Protein
19g
Daily Value*:
Vitamin A
50%
50%
Vitamin C
100%
100%
Calcium
35%
35%
Iron
20%
20%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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