Creamy Linguine Primavera |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
cooking spray |
1 teaspoon olive oil |
1 cup (1-inch) sliced asparagus |
1 cup packaged preshredded carrot |
1 cup sliced fresh mushrooms |
1/2 cup sliced green onions |
1 medium yellow squash, halved lengthwise and thinly sliced (about 1 cup) |
3 tablespoons all-purpose flour |
1 1/2 teaspoons dried italian seasoning |
1/2 teaspoon salt |
1/2 teaspoon freshly ground pepper |
2 cups fat-free milk |
1 tablespoon butter or stick margarine |
3 garlic cloves, minced |
3/4 cup (3 ounces) freshly grated parmesan cheese, divided |
3 cups hot cooked linguine (8 ounces uncooked pasta) |
freshly ground pepper (optional) |
Directions:
1. Coat a large nonstick skillet with cooking spray; add oil, and place over medium-high heat until hot. Add asparagus and carrot; cook 2 minutes, stirring constantly. Add mushrooms, green onions, and squash; cook 3 minutes or until crisp-tender. Remove from heat; set aside, and keep warm.
2. Combine flour and next 3 ingredients in a small bowl; gradually add milk, stirring with a whisk until completely blended. Melt butter in a medium saucepan over medium heat. Add garlic, and cook 30 seconds. Add milk mixture to saucepan; cook until thick and bubbly, stirring constantly. Remove saucepan from heat; stir in 1/2 cup Parmesan cheese.
3. Combine sauce, reserved vegetables, and pasta in a large bowl; toss gently to coat. Sprinkle with remaining 1/4 cup cheese. Sprinkle with additional pepper, if desired.
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