A few weeks ago I asked for Easter Dinner suggestions and appreciate the
responses that I received. Here is what I did serve:
Rigatoni with Vegetable Cream Sauce (recipe follows)
Oats'n Wheat Dinner Rolls (from Pillsbury's Complete Book of Baking, 1993)
Sweet Yam Pudding, from ff digest # 38, served as a vegetable
Oven Roasted Asparagus
fresh fruit bowl with cut up pineapple and strawberries
warm Fatfree Apple Crisp with nonfat ice cream
This made a tasty and nutritious meal that we all enjoyed.
Kathleen
schuller@xxxxxxxxxxxxx
* Exported from MasterCook *
Rigatoni with Vegetable Cream Sauce
Recipe By : Flo
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes, Vegetarian Pasta, Rice, Couscous
Amount Measure Ingredient -- Preparation Method
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1/2 pound rigatoni or medium sized pasta
1 teaspoon salt
3 cups small broccoli florets
1 cup frozen peas
1/2 cup skim milk
1/4 cup nonfat sour cream
2 tablespoons flour
6 tablespoons nonfat parmesan cheese
1 3/4 cups Vegetable broth (Swanson)
2 cups carrots (about 4) peeled -- cut1/4 inch thick
2 each yellow squash (about 8 ounces each)
quartered lengthwise -- cut into 1" lengths
2 teaspoons dried basil
1/4 each red pepper - cut in 3/8" pieces
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.
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Nutr. Assoc. : 4363 0 20011 0 0 0 0 0 0 260 5654 0 0 4713 0 0
schuller@xxxxxxxxxxxxx
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