Rigatoni with Vegetable Cream Sauce
1/2 pound Rigatoni
1 teaspoon of salt
3 cups of small broccoli florets
1 cup of frozen peas
1/2 cup of skim milk
1/4 cup of nonfat sour cream
2 tablespoons of flour
6 tablespoons of nonfat parmesan cheese
1 3/4 cups of vegetable broth (Swanson)
2 cups of carrots (about 4) peeled,
2 yellow squash
2 teaspoons of dried basil
1/4 Red pepper - cut in 3/8"
Salt and pepper
Nonfat parmesan cheese
In large pot or Dutch oven over high heat bring 2 quarts water to boil with
1/2 teaspoon salt. Add pasta and cook for 8 to 10 minutes. Add broccoli and
peas and cook for 2 more minutes till tender crisp. Drain all and return to
the pot. Meanwhile in bowl, whisk the milk, sour cream, flour and parmesan
cheese. In a skillet over high heat, bring broth to boil, add carrots, boil
3 minutes. Add squash and red pepper and cook 3 minutes more, stirring 2
times. Pour milk mixture and basil in broth. Cook gently 2 minutes till
thickened. Pour this sauce mixture over the pasta and veggies. Add more salt
and pepper as desired. When serving top with a bit more parmesan cheese. 6
Servings
Recipe by: Flo Posted to fatfree digest V97 #042 by Terry and Kathleen
Schuller on Mar 30, 1997
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