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Dinner: Normandy Primavera
A low fat and low sodium version of pasta primavera.
Prep Time: 5 mins
Cook Time: 45 mins
Total Time: 50 mins
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Get it now →Ingredients
2 cups Normandy-style vegetable blend
1 cup unsalted vegetable stock
16 oz rotini pasta
3 tbsps white flour
1/3 cup parmesan cheese
2 cups nonfat milk
1 tsp black pepper
2 tsps olive oil
1 clove garlic
1 medium onion
Instructions
1. Set 6-8 cups of water on to boil. No salt.
2. Saute chopped onion and minced garlic in olive oil until golden brown. It's fine to caramelize them as well (about 20-30 minutes, stir frequently).
3. While onion is caramelizing, add vegetable stock and milk into a small saucepan over low heat. Add pepper and/or chicken seasoning to taste.
4. Once water is boiling, add pasta. Then add flour to caramelized onions and cook about a minute, stirring constantly. Add milk/stock mixture to onions, deglazing the pan and stirring until mixture smooths out.
5. Halfway through pasta cook time add Normandy vegetable blend to hot water. Continue to cook until pasta is al dente and drain in a colander.
6. Once sauce has thickened up, add Parmesan cheese and blend in. Check for seasoning.
7. Add vegetables/pasta to a bowl and toss in sauce. Serve.
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Get it now →Nutrition Facts
Serving Size: 10
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 224 kcal | ||
| Fat 2.77 g | ||
| Carbohydrate 41.04 g | ||
| Protein 9.52 g | ||
| Iron 101 mg | ||
| Calcium 110 mg | ||
| Cholesterol 4 mg | ||
| Monounsaturated Fat 0.96 g | ||
| Polyunsaturated Fat 0.16 g | ||
| Saturated Fat 0.76 g | ||
| Sodium 106 mg | ||
| Sugar 5.4 g | ||
| Potassium 116 mg | ||
| Vitamin A 88 mcg | ||
| Vitamin C 99 mg | ||
| Fiber 2.7 g | ||
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