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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 quarts water |
6 ounces uncooked egg noodles |
1 (16-ounce) package frozen broccoli, cauliflower, and carrots, thawed |
1/2 cup (4 ounces) tub-style light cream cheese |
1/4 cup reduced-fat sour cream |
2 tablespoons fat-free milk |
1 teaspoon salt |
1 garlic clove, minced |
1/4 cup (1 ounce) grated fresh parmesan cheese |
1/4 cup finely chopped green onions |
freshly ground black pepper |
Directions:
1. Bring 2 quarts water to a boil. Add noodles; cook 8 minutes. Add broccoli, cauliflower, and carrots; cook 3 minutes. Drain and keep warm.
2. Place cream cheese and next 4 ingredients in a food processor, and process until smooth.
3. Place pasta mixture in a large bowl. Add cream cheese mixture, and toss gently. Sprinkle with Parmesan cheese, onions, and pepper.
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