Awesome Recipe!

Jason and I love to cook! We love to find and try out new recipes. In fact, one of our favorite television stations is the Food Network. The other day I was watching Healthy Appetite with Ellie Krieger and she was making Pasta Primavera. It looked delicious so I went to the store that afternoon and picked up the ingredients to make it. Let me tell you, this dish was awesome!! This recipe has tons of veges (I love a recipe with tons of veges) and the sauce is light enough that you don't feel overfull after eating it with the pasta. I decided I had to let everyone know about this recipe. Trust me, if you make it you will fall in love with it too. I have decided we will have this for dinner often! Enjoy!!!

Pasta Primavera

Prep Time:
30 min
Cook Time:
25 min
Level:
Easy
Serves:
4 servings

1 tablespoon olive oil
3 cloves minced garlic
1 red bell pepper, cleaned, seeded and cut into strips (6 ounces)
1/2 pound thin asparagus, trimmed and cut into 2-inch pieces
1 cup sliced button mushrooms (4 ounces)
1 cup grape or cherry tomatoes, sliced in 1/2 (6 ounces)
1 cup low-sodium chicken stock
1/2 cup 1 percent milk
1 tablespoon all-purpose flour, dissolved in
3 tablespoons water
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 large carrot (6 ounces) peeled and sliced into strips with a peeler (about 2 cups carrot ribbons) 3/4 pound whole-wheat linguine
1/2 cup (1 1/2 ounces) grated Parmesan
2 tablespoons chopped parsley leaves
1/4 cup shredded basil leaves

Heat the oil in a large saute pan over medium-high heat. Cook garlic until soft, about 1 minute. Add peppers and cook until they begin to soften, about 3 minutes. Add mushrooms, asparagus and tomatoes and cook until softened, an additional 5 minutes. Stir in flour and cook for 1 minute more. Add chicken stock, milk, salt and pepper and bring to a boil; reduce to a simmer and cook until liquid has thickened slightly, about 5 minutes. Stir in carrot strips.
Meanwhile, cook pasta according to package directions; drain, reserving 1/2 cup pasta water. Toss pasta with vegetables and sauce. Add pasta water, if necessary, to loosen mixture. Serve garnished with Parmesan, parsley and basil.
Per Serving Serving Size, 2 cups pasta plus 2 tablespoons cheese, plus parsley and basil Calories 480; Total Fat 11 g; (Sat Fat 3 g, Mono Fat 3 g, Poly Fat 0.5 g) ; Protein 22 g; Carb 76 g; Fiber 10 g; Cholesterol 10 mg; Sodium 610 mg Excellent source of: Protein, Fiber, Vitamin A, Vitamin C, Vitamin K, Calcium, Potassium Good source of: Riboflavin, Niacin, Vitamin B6, Iron, Manganese, Phosphorus, Selenium
Tags: Healthy, Heart Healthy, Diabetic, High Fiber, Low Cholesterol

***You can also view this recipe at http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_224729,00.html


HAPPY COOKING!!!

Red is not Owen's color

Jason's family in Lincoln, Nebraska (Barb, Margaret and Garrett) were so sweet to send us the cutest old fashioned PJ set for Owen. It's one of those that has the little flap in the back. They had Owen's name embroidered on the back flap- too cute! The only problem is, they ordered it in Nebraska Red! Don't they know we are CU fans? Just kidding. We have actually had a friendly feud between us since Taylor was born. They are huge Nebraska Husker fans and we are huge Colorado Buffaloe fans. In fact, when Taylor was born they sent us a CU outfit and included a card that read something like "We thought we would send this to you since it's only fit for a little girl to wear!" So funny..HA, HA! Can you sense my sarcasm? Anyway, we wanted to show everyone some pictures of Owen in the cute little outfit. Thanks Barb, Margaret and Garrett!






AND........

We wanted to include a special picture. This one's for all the Nebraska fans out there!

GO BUFFS!!!!!