PASTA DAY: Spicy Pasta Primavera

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* Exported from MasterCook *

 

Spicy Pasta Primavera

 

Recipe By : BH & G Low-Fat & Luscious Vegetarian, page 85

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces packaged dried spaghetti

1 cup water

1 teaspoon instant vegetable bouillon granules

2 teaspoons snipped fresh tarragon

OR 1/4 teaspoon dried tarragon -- crushed

1/4 teaspoon crushed red pepper

2 cups fresh or frozen Brussels sprouts -- halved*

1 1/2 cups fresh or frozen cut green beans

1 cup peeled and diced potatoes

1 cup thinly sliced carrots

4 green onions

cut into bite-size pieces

2 tablespoons dry white wine

OR vegetable broth or water

8 ounces light dairy sour cream

2 tablespoons all-purpose flour

2 tablespoons grated Parmesan cheese

Crushed red pepper -- (optional)

 

Light sour cream and just a sprinkling of Parmesan cheese give the taste

and flavor of richness without excessive fat and calories.

 

Cook spaghetti according to package directions, except omit any oil or

salt. Drain and keep warm.

 

Meanwhile, in a large saucepan combine the water, bouillon granules,

tarragon, and the 1/4 teaspoon crushed red pepper. Bring to boiling. Add

the Brussels sprouts, green beans, potatoes, carrots, and onions. Return

to boiling; reduce heat. Simmer, covered, (or 10 to 12 minutes or until

vegetables are crisp-tender.

 

Stir wine, broth, or water into the vegetable mixture. In a small mixing

bowl stir together the sour cream and flour. Add sour cream mixture to

saucepan. Cook and stir until thickened and bubbly. Cook and stir for 1

minute more. Stir in the Parmesan cheese. Serve the sauce over the cooked

spaghetti. If desired, sprinkle additional crushed red pepper over each

serving. Makes 4 main-dish servings.

 

Start to finish: 45 minutes.

 

Note: Partially thaw the frozen Brussels sprouts to halve.

 

429 Calories; 8 G Total fat; 3 G Saturated fat; 10 MG Cholesterol; 385 MG

Sodium; 78 G Carbohydrate; 7 G Fiber; 17 G Protein. Exchanges: 4 starch, 3

vegetable, 1/2 fat.

 

 

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