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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Ingredients:
10 ounce penne (short tubular pasta), uncooked |
1 (16-ounce) package frozen sugar snap stir-fry vegetable blend |
1/2 (8-ounce) tub light cream cheese (about 1/2 cup) |
1/2 cup fat-free sour cream |
3 tablespoons fat-free milk |
1 1/2 teaspoons salt-free herb-and-spice blend (such as mrs. dash) |
1/2 teaspoon salt |
1/4 cup (1 ounce) shredded fresh parmesan cheese |
Directions:
1. Cook pasta according to package directions, omitting salt and fat. Add vegetables to pasta the last 2 minutes of cooking. Drain; set aside.
2. Using the same saucepan (pan will still be warm), melt cream cheese over low heat; add sour cream, stirring until smooth. Add milk, stirring until smooth. Add spice blend and salt; stir well. Add pasta mixture, and toss well. Sprinkle with Parmesan cheese. Serve immediately.
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