• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Rigatoni with Vegetable Cream Sauce

  • Recipe Submitted by on

Category: Pasta, Rice, Vegetarian, Main Dish

 Ingredients List

  • 1/2 lb Rigatoni or medium sized
  • -pasta
  • 1 ts Salt
  • 3 c Small broccoli florets
  • 1 c Frozen peas
  • 1/2 c Skim milk
  • 1/4 c Nonfat sour cream
  • 2 tb Flour
  • 6 tb Nonfat parmesan cheese
  • 1 3/4 c Vegetable broth (Swanson)
  • 2 c Carrots (about 4) peeled,
  • -cut1/4 inch thick
  • 2 Yellow squash (about 8
  • -ounces each), quartered
  • -lengthwise, cut into 1"
  • -lengths
  • 2 ts Dried basil
  • 1/4 Red pepper - cut in 3/8"
  • -pieces
  • Salt and pepper
  • Nonfat parmesan cheese

 Directions

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.

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