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rigatoni-vegetable-cream-sauce recipe

Date: Sun, 30 Mar 1997 19:25:01 -0800
From: Terry and Kathleen Schuller (schuller@ix.netcom.com)

                     *  Exported from  MasterCook  *

                   Rigatoni with Vegetable Cream Sauce

Recipe By     : Flo
Serving Size  : 6    Preparation Time :0:00
Categories    : Main Dishes, Vegetarian          Pasta, Rice, Couscous

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         rigatoni or medium sized pasta
   1      teaspoon      salt
   3      cups          small broccoli florets
   1      cup           frozen peas
     1/2  cup           skim milk
     1/4  cup           nonfat sour cream
   2      tablespoons   flour
   6      tablespoons   nonfat parmesan cheese
   1 3/4  cups          Vegetable broth (Swanson)
   2      cups          carrots (about 4)  peeled -- cut1/4 inch thick
   2      each          yellow squash (about 8 ounces each)
                        quartered lengthwise -- cut into 1" lengths
   2      teaspoons     dried basil
     1/4  each          red pepper - cut in 3/8" pieces
                        salt and pepper
                        nonfat parmesan cheese

In 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.

kwlacto lacto