Rigatoni with Vegetable Cream Sauce
| Yield: | 6 Servings |
| Categories: | Vegetarian, Main Dishes, Pasta, Couscous, Rice |
| 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 |
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