Low Fat Spaghetti Primavera Alfredo

An healthier alternative to the heavy cream alfredo dishes, this one combines a variety of wonderful veggie flavors, topped off with a light and creamy finish.

• Ready In: 40 mins
• Serves: 6
• Yields: 6

Ingredients

• 8  ounces spaghetti noodles
• 1⁄4 teaspoon sea salt
• 1⁄4 teaspoon white pepper
• 2  tablespoons I Can't Believe It's Not Butter® Spread
• 2  tablespoons flour
• 1 1⁄2 tablespoons  nonfat dry milk powder
• 1  cup parmesan cheese
• 3  cups skim milk
• 1  garlic clove, finely chopped
• 1⁄2 head broccoli, chopped
• 1⁄2 head cauliflower, chopped
• 1  large carrot, chopped
• 8  baby portabella mushrooms, sliced

Directions

1. Boil pot of water, add 1 tsp of the sea salt to the pan.
2. Add spaghetti noodles and allow to cook until al dente, approximately 9 minutes.
3. Make a roux: Pour butter into a saucepan heat until bubbling, then combine flour into saucepan and cook on medium heat, stirring constantly for 3 minutes.
4. Add milk to saucepan and continue heating and stirring the mixture.
5. Combine broccoli, cauliflower and carrot in a steamer and cook until crisp-tender, approximately 4-5 minutes.
6. Add milk powder, parmesean, garlic, mushrooms, pepper and the rest of the sea salt to the saucepan and cook on medium-low heat for another 8 minutes.
7. Let sauce cool and thicken for 1-2 minutes.
8. Drain spaghetti noodles and serve topped with veggies and cream sauce.