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RecipesPrintE-mail

Pasta Primavera



Ingredients:
8   oz (250 g) uncooked spaghetti noodles
2 1/4   cups (550 mL) chicken broth
1   cup (250 mL) heavy whipping cream
4   garlic cloves, pressed
1   tbsp (15 mL) Lemon Pepper Rub
2   medium carrots, peeled
1   medium red bell pepper
2   oz (60 g) cream cheese, softened
2   oz (60 g) Parmesan cheese, grated (about cup/125 mL), divided
2   cups (500 mL) fresh small broccoli florets
1   cup (250 mL) sugar snap peas, trimmed
2   tbsp (30 mL) chopped fresh parsley
Directions:
  1. Break noodles in half. Combine noodles, broth, cream, garlic pressed with the Garlic Press and rub in Deep Covered Baker. Microwave, covered, on HIGH 14-17 minutes or until noodles are tender, stirring once halfway through. Meanwhile, cut carrots into julienne strips using Julienne Peeler. Cut bell pepper lengthwise into strips; cut carrots and bell pepper strips into 1-in. (2.5-cm) pieces.
  2. Carefully remove baker from microwave using Oven Mitts. Add cream cheese and 1/4 cup (50 mL) of the Parmesan cheese to baker; mix well. Stir in carrots, bell pepper, broccoli, peas and parsley. Microwave, covered, on HIGH 1-2 minutes or until heated through. Serve with remaining Parmesan cheese.

Yield: 6 servings

Nutrients per serving: Calories 380, Total Fat 22 g, Saturated Fat 13 g, Cholesterol 70 mg, Carbohydrate 36 g, Protein 12 g, Sodium 690 mg, Fiber 3 g

U.S. Diabetic exchanges per serving: 2 starch, 1 vegetable, 1/2 high-fat meat, 3 fat (2 carb)