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Ingredientes
- 1 tsp Extra virgin olive oil
- 1/2 c. Onion sliced
- 3 c. Mushrooms sliced
- 1 Tbsp. Garlic clove chopped
- 2 med Carrots
- 10 ounce Broccoli frzn
- 2 Tbsp. Tomato paste
- 1 c. Vegetable Broth (home made)
- 2 tsp Cornstarch
- 1/4 c. Yogurt Plain, nonfat
- 1/4 c. Lowfat sour cream lite
- 4 c. Noodles, cooked
Direcciones
- Chop carrots. Mushrooms are just halved. In a skillet over medium high heat, heat oil;saute/fry onion about 3 min till soft. Add in mushrooms and garlic continue cooking another 5 min. Spoon into slow cooker. Add in broccoli, carrots, tomato paste and stock. Cover and cook on medium for 4 hrs till most of the liquid is absorbed. Caution the carrots may have to be precooked. Cook noodles per directions. In a small sauce pan stir together cornstarch, yogurt and lowfat sour cream. Heat gently over low heat for 1 minute. (don't let sauce boil- it will curdle) Stir sauce into vegetable mix. Serve over cooked noodles.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 314g | |
| Recipe makes 6 servings | |
| Calories 645 | |
| Calories from Fat 33 | 5% |
| Total Fat 3.85g | 5% |
| Saturated Fat 1.5g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 527mg | 22% |
| Potassium 417mg | 12% |
| Total Carbs 140.67g | 38% |
| Dietary Fiber 4.5g | 15% |
| Sugars 4.4g | 3% |
| Protein 8.65g | 14% |
