Date: Sun, 30 Mar 1997 19:25:01 -0800
From: Terry and Kathleen Schuller (schuller@ix.netcom.com)
* 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
-------- ------------ --------------------------------
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.
kwlacto lacto