Vegetarian

Pasta Primavera **Low Cal/Fat/Carb is for Dinner.

Pasta Primavera **Low Cal/Fat/Carb takes 5 minutes to prepare.

Pasta Primavera **Low Cal/Fat/Carb takes 15 minutes to cook.

Pasta Primavera **Low Cal/Fat/Carb makes 6 servings.

The ingredients for Pasta Primavera **Low Cal/Fat/Carb are:

3 cups broccoli florets, cut into bite-size pieces
1/2 pound fresh mushrooms, quartered
2 small zucchini, sliced into 1/4-inch rounds
1 tbsp olive oil
3 cloves garlic, minced
1 pint cherry tomatoes, stemmed and cut in half
fettuccine

Sauce
3/4 cup skim milk
3 tbsp nonfat butter granules
2/3 cup part-skim ricotta cheese
1/4 cup grated Parmesan cheese
2 tbsp chopped fresh basil or 1 tbsp dried basil

Garnish
2 tbsp grated Parmesan cheese
Ground black pepper to taste

Here is how you make Pasta Primavera **Low Cal/Fat/Carb:

In a large saucepan fitted with a steamer basket, layer broccoli, mushrooms and zucchini. Steam for about 3 minutes, or until just tender-crisp. Set aside.In a large, nonstick skillet or nonstick wok, heat olive oil over medium-high heat, add garlic and saut? for 1 minute, stirring.Add tomatoes and saut? for 2 minutes, stirring, until tomatoes are slightly cooked, but not wilted. Set aside.Cook fettuccine, omitting salt. Drain well.Combine milk, butter granules, ricotta cheese, Parmesan cheese, basil and sherry in a blender. Process until smooth.In a small saucepan, heat sauce over low heat, stirring, until warm.In a large serving dish, toss the drained pasta, vegetables and sauce to coat well. Garnish each portion with Parmesan cheese and pepper.Serve immediately..Serving Size:?Serves 6Number of Servings: 6Recipe submitted by SparkPeople user SADIE78.

The nutritional information for Pasta Primavera **Low Cal/Fat/Carb is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 141.9

• Total Fat: 7.3 g
• Cholesterol: 16.8 mg
• Sodium: 205.6 mg
• Total Carbs: 10.3 g
• Dietary Fiber: 2.9 g
• Protein: 10.6 g

The dietary needs meet for Pasta Primavera **Low Cal/Fat/Carb is Low Fat