Try this Creamy pasta with spring vegetables recipe, or contribute your own.
Suggest a better description1. Put the carrots in a steamer, cover and cook for 5 minutes.
2. Add the green vegetables and cook for 6-7 minutes or until all the vegetables are just tender and still brightly colored.
3. Meanwhile, cook pasta in a separate saucepan of boiling filtered water for 6-7 minutes until tender or according to the packet instructions. Drain well.
4. Purée the vegetables and cheese in a blender or food processor, blending in batches if necessary, and gradually adding milk to achieve the desired consistency. Pour the vegetable sauce on top of the pasta.
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Serving Size: 1 (525g) | ||
Recipe Makes: 1 | ||
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Calories: 387 | ||
Calories from Fat: 228 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.3g | 34 % | |
Saturated Fat 15.9g | 79 % | |
Monounsaturated Fat 7.1g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 78.8mg | 24 % | |
Sodium 573.8mg | 20 % | |
Potassium 710.2mg | 19 % | |
Total Carbohydrate 20.7g | 6 % | |
Dietary Fiber 6.8g | 27 % | |
Sugars, other 13.9g | ||
Protein 21.4g | 31 % | |
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: 387
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