1/1 Photo of Pasta Primavera
A low-fat sauce as popular as ever. Any vegetable or herb can be substituted for those called for in the recipe.This is the type of recipe where you can be creative.
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Units: US | Metric
- 2 teaspoons olive oil
- 2 garlic cloves, crushed
- 6 green onions, sliced diagonally
- 1 red pepper, coarsely chopped
- 1 green pepper, coarsely chopped
- 4 cups cauliflower florets
- 3 tablespoons flour
- 1 1/2 cups 2% low-fat milk
- 1 1/2 cups chicken broth
- 1/2 teaspoon peppercorn, freshly ground
- 1 teaspoon salt
- 1 tablespoon fresh parsley, chopped
- 1/2 cup parmesan cheese, grated
- 1 roasted red pepper, chopped
- 1/2 cup slivered basil
- 1Heat oil over Medium heat; add onions and garlic; cook for 5 minutes.
- 2Stir in pepper and cauliflower; cook for 5 minutes.
- 3Add flour and stir to coat vegetables. Stir in milk, chicken broth, salt, pepper and parsley.
- 4Simmer about 15 minutes until mixture is slightly thickened and vegetables are tender.
- 5Add roasted red pepper.
- 6Cook pasta, drain and add to sauce. Sprinkle with parmesan cheese.
- 7Top with basil.
- 9“Shakin” Easy Blend flour by Robin Hood makes thickening sauces easy.
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Nutritional Facts for Pasta Primavera
Serving Size: 1 (268 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 143.7
- Calories from Fat 52
- Total Fat 5.7 g
- Saturated Fat 2.6 g
- Cholesterol 12.2 mg
- Sodium 756.1 mg
- Total Carbohydrate 15.4 g
- Dietary Fiber 3.8 g
- Sugars 6.6 g
- Protein 9.2 g
The following items or measurements are not included:
roasted red peppers