Try this Rigatoni with Vegetable Cream Sauce recipe, or contribute your own.
Suggest a better descriptionIn large pot or Dutch oven over high heat bring 2 quarts water to boil with 1/2 teaspoon salt. Add pasta and cook for 8 to 10 minutes. Add broccoli and peas and cook for 2 more minutes till tender crisp. Drain all and return to the pot. Meanwhile in bowl, whisk the milk, sour cream, flour and parmesan cheese. In a skillet over high heat, bring broth to boil, add carrots, boil 3 minutes. Add squash and red pepper and cook 3 minutes more, stirring 2 times. Pour milk mixture and basil in broth. Cook gently 2 minutes till thickened. Pour this sauce mixture over the pasta and veggies. Add more salt and pepper as desired. When serving top with a bit more parmesan cheese. Recipe by: Flo Posted to fatfree digest V97 #042 by Terry and Kathleen Schuller
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Serving Size: 1 Serving (164g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 89 | ||
Calories from Fat: 6 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 2.8mg | 1 % | |
Sodium 166.4mg | 6 % | |
Potassium 309.3mg | 8 % | |
Total Carbohydrate 14.9g | 4 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 12.3g | ||
Protein 6.9g | 10 % | |
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: 89
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