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Ingredientes
- 1 Tbsp. reduced-calorie margarine
- 2 x garlic cloves chopped
- 1 Tbsp. all-purpose flour
- 1 c. skim lowfat milk
- 1/4 c. nonfat cream cheese
- 1/4 c. grated asiago or possibly parmesan cheese
- 1 c. broccoli florets
- 1 med red bell pepper seeded and cut into 1-inch pcs
- 1/2 x carrot thinly sliced
- 1 x celery stalk sliced
- 4 c. warm cooked linguine
Direcciones
- 1. In a medium nonstick saucepan, heat the margarine. Saute/fry the garlic till fragrant, about 30 seconds. Whisk in the flour, then gradually whisk in the lowfat milk; cook, stirring constantly, till slightly thickened, about 2 min. Whisk in the cream cheese and Asiago; cook, stirring, till smooth, 1-2 min. Remove from the heat and cover to keep hot.
- 2. Meanwhile, place the broccoli, bell pepper, carrot and celery in a steamer basket; set in a saucepan over 1" of boiling water. Cover and steam till tender-crisp, about 3 min.
- 3. In a large bowl, combine the pasta and steamed vegetables. Add in the cheese sauce; toss to coat thoroughly. Serve at once.
- NOTES : This is from my newest cookbook purchase. Nice book, great pictures, luscious recipes and it's in a 3 ring binder. (Nice for scanning.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 379g | |
| Recipe makes 4 servings | |
| Calories 1026 | |
| Calories from Fat 116 | 11% |
| Total Fat 13.38g | 17% |
| Saturated Fat 5.13g | 21% |
| Trans Fat 0.52g | |
| Cholesterol 23mg | 8% |
| Sodium 233mg | 10% |
| Potassium 799mg | 23% |
| Total Carbs 185.79g | 50% |
| Dietary Fiber 8.9g | 30% |
| Sugars 11.72g | 8% |
| Protein 37.23g | 60% |
