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Suggest a better description1. Cook pasta in a large pot of boiling lightly salted water 5 minutes less than directed on package. 2. Add broccoli and carrot and cook, stirring once or twice, 2 minutes. Add remaining vegetables and cook 2 to 3 minutes longer until vegetables and pasta are tender. Drain. 3. Meanwhile make sauce. Put flour in a medium saucepan. Slowly whisk in broth and milk until blended, making sure to get into corners of pot. Stir in salt and pepper. Bring to a boil over medium-high heat, whisking often. Reduce heat to low and simmer 2 to 3 minutes, stirring constantly, until thickened. Stir in cheese. 4. Pour over drained vegetables and pasta. Toss to mix and coat. NOTES : Calories: 358 (9% from fat) Fat: 4g Cholesterol: 5mg Carbohydrate: 65 g Fiber: 6g Sodium: 576mg Recipe by: Womans Day Posted to EAT-LF Digest by "Wildrose"
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Serving Size: 1 Serving (235g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 264 | ||
Calories from Fat: 24 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.7g | 4 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 52.2mg | 16 % | |
Sodium 343.1mg | 12 % | |
Potassium 408.3mg | 11 % | |
Total Carbohydrate 47.5g | 14 % | |
Dietary Fiber 2.1g | 9 % | |
Sugars, other 45.4g | ||
Protein 12.7g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 264
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