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Creamy Pasta Primavera
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  • total
  • prep
517 calories/serving

Provided By:
Woman's Day

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    • Ingredients

    Serves:

      • 12 ounces bow-tie noodles (6 cups)
      • 10 ounces each), thinly sliced crosswise
      • 10 ounces asparagus (about 15 spears), woody stems broken off, cut in 2-inch pieces
      • 8 ounces baby carrots, cut in half lengthwise
      • 2 tablespoons all-purpose flour
      • 2 cups skim milk
      • 1/4 cup reduced-fat sour cream
      • 2 tablespoons Dijon mustard
      • 2 tablespoons fresh lemon juice
      • 1/2 teaspoon salt
      • 1/2 teaspoon pepper
      • 2 ounces feta cheese, crumbled (1/2 cup)

    Directions

    Add pasta to a large pot of boiling water and cook 10 minutes. Add squash, asparagus and carrots and cook 8 minutes or until pasta and vegetables are tender. Drain and place in a large serving bowl.

    Meanwhile put flour in a large skillet. Slowly whisk in milk until blended, taking care to get into corners of skillet. Bring to a boil over medium-high heat, stirring often. Reduce heat to low and simmer 3 to 4 minutes, stirring constantly, until sauce thickens slightly. Remove from heat, whisk in sour cream, mustard, lemon juice, salt and pepper.

    Pour over pasta mixture and stir to mix and coat. Sprinkle with cheese.

    Nutrition Facts

    Per Single Serving / Serves 4 Total
    Calories 517Calories from fat 81
    Total Fat 9gm14%Cholesterol 101mg34%
    Sodium 725mg30%Protein23gm

    Nutrition Facts provided by: Woman's Day

    * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    ** Nutrient information is not available.

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