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!!!