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Correo Electrónico
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Ingredientes
- 1 organic pie pumpkin, about 28 ounces OR 15 ounce can organic pumpkin puree
- olive oil cooking spray
- 16 ounce cauliflower florets, cut into 1-in. pieces
- 16 ounce quartered Brussels sprouts
- 1 1/2 teaspoons olive oil
- 3/4 teaspoon kosher salt
- 12 ounces gluten-free or wheat rotini pasta (I used Delallo)*
- 1 1/2 tablespoons butter
- 1/4 cup minced onion
- 2 tablespoons all purpose or gluten-free flour*
- 1 1/2 cups fat free milk
- 2/3 cup reduced sodium chicken or vegetable broth
- 5 ounces fresh grated Sharp Light Cheddar (I used Cabot 50%)
- 4 ounces fresh grated Gouda
- 2 tablespoons fresh grated parmesan
- Kosher salt
- pinch nutmeg
- fresh pepper to taste
- Total Fat: 11g
- Saturated Fat: g
- Sugar: 8g
View Full Recipe at Gina's Skinny Recipes
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