Healthy Pasta Primavera
From fluffy24 13 years ago
- 1hr. to make
- Serves 4
A tasty mixture of low-fat sour cream,low-fat yogurt and Parmesan cheese, replaces the high fat cream in the version of an Italian classic
Ingredients
- 12 ounces multi-grain farfalle (bow tie pasta) shopping list
- 2 teaspoons olive oil shopping list
- 1 small onion thinly sliced and separated into rings shopping list
- 2 cloves garlic minced shopping list
- 2 cups thinly sliced carrots shopping list
- 2 cups thinly sliced zucchini shopping list
- 2 cups snow peas shopping list
- 1 medium tomato chopped shopping list
- 1 cup frozen peas thawed shopping list
- 1/2 cup low-fat plain yogurt shopping list
- 1/2 cup low-fat sour cream shopping list
- 2 tablespoons grated parmesan cheese shopping list
- 1/2 teaspoon dried basil shopping list
- 1/4 teaspoon freshly ground black pepper shopping list
How to make it
- In a large pot of boiling water, cook the farfalle according to the package directions.
- Meanwhile, in a large no-stick skillet over medium heat, warm the oil. Add the onions and garlic. Cook and stir for two minutes. Add the carrots and cook, stirring frequently, for 4 to 6 minutes, or until the vegetables are tender.
- Reduce the heat to low. Remove the skillet from the heat and stir in the yogurt, sour cream, Parmesan, basil and pepper. Return the skillet to the heat and cook over very low heat for 1 to 2 minutes, or until warmed through. Do not boil.
- Drain the pasta and place in a large serving bowl. Add the sauce and toss to mix well. Yield: serves 4
- Notes:
- You can use almost any combination of vegetable in this dish. for a variety you can use other multi grain or wheat pastas.
- If you'd like a Cheesy Pasta Primavera, just before serving , toss the pasta with shredded fat -free mozzarella cheese.
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