Type: Main Dishes
Thinly sliced vegetables are the key to a great pasta primavera.
Serves: 5 servings
- 1 1/2 cups evaporated skim milk
- 2 teaspoons cornstarch
- 1/8 teaspoon ground white pepper
- 8 ounces spaghetti or fettuccine pasta
- 2 teaspoons crushed fresh garlic
- 1/2 cup thinly sliced carrots
- 1/2 cup sliced fresh mushrooms
- 2 cups fresh broccoli florets
- 1/2 small red bell pepper, cut into thin strips
- 1 medium onion, cut into thin wedges
- 1 tablespoon water
- 1/2 cup plus 2 tablespoons grated nonfat or regular Parmesan cheese
- Place 1 tablespoon of the evaporated milk and all of the cornstarch and pepper in a small bowl, and stir to dissolve the cornstarch. Stir in the remaining milk, and set aside.
- Cook the pasta al dente according to package directions. Drain well, return to the pot, and cover to keep warm.
- Coat a large skillet with nonstick cooking spray, and preheat over medium-high heat. Add the garlic, and stir-fry for 30 seconds, or just until the garlic begins to turn color.
- Add the vegetables and water to the skillet, cover, and cook, stirring occasionally, for 3 to 5 minutes, or until the vegetables are crisp-tender. Add a little more water if the skillet becomes too dry.
- Reduce the heat to medium, and add the pasta to the skillet mixture. Stir the milk mixture, and add it to the skillet. Toss gently over medium heat for about 2 minutes, or just until the sauce begins to boil and thickens slightly. Add a little more evaporated milk if the mixture seems too dry.
- Remove the skillet from the heat, and add the Parmesan cheese. Toss gently to mix, and serve hot.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright © 2000 by Sandra Woodruff.
To order this book go to www.penguin.com. Get a 15% discount with the coupon code FENPARENT.