Vegetable Primavera

Fresh garden vegetables add seasonal freshness and flavor to a packaged cheesy pasta mix.

Ingredients

  • 3 cups broccoli florets
  • 1/2 cup coarsely chopped red bell pepper
  • 2 medium carrots, cut into 1/4-inch slices (2/3 cup)
  • 1 can (14 1/2 ounces) reduced-sodium, fat-free chicken broth
  • 1 cup water
  • 1 cup milk
  • 2 tablespoons butter or margarine
  • 2 packages (4.4-4.7 ounces each) egg noodles Alfredo or feuttccine Alfredo
  • 1   garlic clove, pressed
  •  Grated fresh Parmesan cheese (optional)

Directions

  1. Cut broccoli into florets and coarsely chop bell pepper using Chef's Knife. Using Crinkle Cutter, cut carrots diagonally into 1/4-inch slices.

  2. In (4-qt.) Casserole, bring chicken, broth, water, milk and butter just to a boil. Stir in pasta and sauce mix; reduce heat to medium. Gently boil, uncovered, 5 minutes.

  3. Stir in broccoli, bell pepper, carrots and garlic pressed with Garlic Press. Return to a boil and continue cooking 2 minutes. (Sauce will be thin. Do not overcook.) Let stand 8 minutes for sauce to thicken.

  4. Spoon onto Oval Platter. Top with Parmesan cheese grated with Rotary Grater, if desired.

Yield:

  • 4  servings

Nutrients per serving:

Calories 370, Total Fat 14 g, Saturated Fat 8 g, Cholesterol 95 mg, Carbohydrate 48 g, Protein 15 g, Sodium 1250 mg, Fiber 4 g

U.S. Diabetic exchanges per serving:

3 starch, 1 meat, 1 fat (3 carb)

Cook's Tips:

This recipe starts with a convenient packaged mix of dried pasta and cheese sauce. You'll find this product among the many pasta and rice products in most grocery stores.

Get a jump start in preparing this recipe. Early in the day or the night before, cut vegetables, wrap securely and refrigerate so they're all ready when you begin the cooking.

Related Products

Related Recipes