Pasta Alfredo Primavera

Makes 4 servings

You won’t miss the fat in this basil-flavored pasta dish, but you will welcome the nutrients in the broccoli, cauliflower, and carrots. This meal is rich in calcium, potassium, and vitamin A.

ingredients

• 12 oz rotini or other medium-size dry pasta
• 1 bag (16 oz) fresh prewashed broccoli, baby carrots, and cauliflower florets, cut into bite-size pieces (about 4 c)
• 1 c fat-free sour cream
• 1/4 c fat-free cream cheese, soft
• 2 Tbsp dried basil
• 2/3 c grated Parmesan cheese

directions

1
1. Bring a large pot of water to a boil. Add the pasta, and cook per package directions. Do not add salt or oil.
2
2. During the last 5 minutes of cooking time, add the vegetables, then bring the pasta water back to a boil. Cook for an additional 5 minutes, until the vegetables are tender but still brightly colored. Drain well in a colander.
3
3. In a large bowl, combine the vegetables and the pasta.
4
4. Place the sour cream, cream cheese, and basil in a small saucepan over medium-low heat, whisking constantly, until heated through but not bubbling.
5
5. Fold the sauce into the hot pasta and vegetables, then fold in the Parmesan cheese. Serve immediately.