Garden Pasta


Garden Pasta

Nutritional Facts
Serving Size: 
1 2/3 cups
Calories from Fat: 
50.39kcal
Calories: 
341
Total Fat: 
5.60g
Saturated Fat: 
2.78g
Cholestrol: 
19.10mg
Sodium: 
548.85mg
Dietary Fiber: 
4.71g
Total Carbohydrate: 
58.78g
Sugars: 
8.96g
Protein: 
15.66g
Calcium: 
154.65mg
Total Time: 50 minutes
Source: 
Makers of LACTAID® Brand Products

Select your favorite fresh vegetables from your garden or local farmer’s market to make this colorful pasta dish.

Yields/Serves: 
6
servings
Ingredients: 
2 cups bias-sliced carrots and/or fresh green or wax beans, cut into 2-inch pieces
4 cups broccoli florets, sweet pepper strips, halved and sliced zucchini or yellow summer squash, and/or fresh asparagus, cut into 2-inch pieces
12 ounces dried fettuccine, linguine, vermicelli or spaghetti
1 small onion, cut into thin wedges
4 cloves garlic, minced
1 tablespoon butter
2 cups LACTAID® Reduced Fat Milk
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 ounces prosciutto, cut into thin strips
2 tablespoons snipped fresh basil
  1. In a large saucepan, cook carrots and/or beans in a small amount of boiling salted water for 10 minutes. Add the broccoli, sweet pepper, zucchini or yellow summer squash, and/or asparagus. Return to boiling; reduce heat. Cover and cook 3 minutes more or until vegetables are crisp-tender. Drain.
  2. Meanwhile, in a Dutch oven or large pot cook pasta according to package directions. Drain; return to Dutch oven. Add the vegetable mixture to the Dutch oven and keep warm while preparing sauce.
  3. For sauce, in a medium saucepan, cook onion and garlic in hot butter over medium heat for 5 to 8 minutes or until tender. In a medium bowl using a whisk, stir together LACTAID® Reduced Fat Milk, flour, salt, and black pepper. Add to onion mixture in saucepan. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in the prosciutto and basil. Pour sauce over pasta and vegetables. Toss gently to coat.
Notes: 

Can substitute 2 tablespoons sniped fresh basil with 2 teaspoons dried basil.
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