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Ingredientes
- 8 ounce Dry whole wheat macaroni (see note)
- 1/4 c. Dry sherry
- 1 tsp Extra virgin olive oil
- 1/3 c. Minced green onions -- Including tops
- 1 tsp Chopped garlic
- 1 x Red bell pepper -- seeded And minced
- 1/4 tsp Grnd cumin
- 1/2 tsp Dry oregano
- 1 Tbsp. Minced fresh basil
- 1/2 c. Asparagus -- cut diagonally
- 1 c. Halved cherry tomatoes
- 1/2 c. Whole snow peas -- trimmed
Direcciones
- Primavera Sauce- 2 tsp. butter 2 tsp. flour 1 c. nonfat lowfat milk 1/3 c. grated Parmesan cheese 1/4 tsp. grnd white pepper
- 1. Preheat oven to 400 degrees F. In a large pot, heat water to boil. Add in pasta and cook till just tender (about 8 min). Drain and rinse pasta under cool water. Place in a large bowl and set aside.
- 2. Lightly grease a large baking dish. In a skillet heat sherry and extra virgin olive oil and saute/fry green onion, garlic, and bell pepper till pepper is soft but not mushy. Add in cumin, oregano, basil, asparagus (cut diagonally into 2-inch pcs), cherry tomatoes, and snow peas, and saute/fry 2 min, stirring frequently.
- 3. Remove from heat and toss with pasta and Primavera Sauce. Spoon into baking dish. Bake till lightly browned and bubbling (about 25 min).
- Primavera Sauce: In a saucepan heat butter and stir in flour. Cook 2 min, stirring, to eliminate floury taste, then slowly add in lowfat milk, stirring with a whisk. If lowfat milk is added slowly sufficient, the sauce should thicken to a heavy cream consistency. Add in cheese and pepper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 106g | |
| Recipe makes 6 servings | |
| Calories 179 | |
| Calories from Fat 13 | 7% |
| Total Fat 1.49g | 2% |
| Saturated Fat 0.24g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 222mg | 6% |
| Total Carbs 32.77g | 9% |
| Dietary Fiber 2.4g | 8% |
| Sugars 3.17g | 2% |
| Protein 5.83g | 9% |
