Friday, March 6, 2009

Pasta Primavera (Low Fat)

1 pkg. spaghetti or linguine
2 cups broccoli
2 tablespoons oil
1 pkg. sliced mushrooms
1 small onion, minced
1 small carrot, sliced thin
1 small red pepper, cut in strips
1 tomato, diced
2 tablespoons grated Parmesan cheese
2 tablespoons parsley
3 cans evaporated skim milk
2 tablespoons cornstarch
2 tablespoons chicken bouillon

Cook pasta according to package directions. Microwave broccoli until just tender crisp; drain. In skillet, heat oil; add carrots, onion, mushrooms, and red pepper strips. Stir fry until tender crisp. Mix together evaporated milk, chicken bouillon, cornstarch and salt to taste. Pour into skillet containing vegetable mixture and boil 1 minute. Add tomato, Parmesan cheese, parsley, broccoli, and spaghetti. Toss and heat through. Serves 6.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 69)

No comments: