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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is very yummy and is great in the summer when watching your calorie intake Ingredients:
4 ounces asparagus, cut into 1 inch pieces |
1/2 cup broccoli |
1/2 cup fresh snow pea pods, cut 1 inch |
1/2 cup yellow squash, sliced |
1/2 cup zucchini, sliced |
vegetables, spray |
8 ounces mushrooms, sliced |
1 garlic clove, chopped |
1 tablespoon water |
8 ounces linguine, uncooked |
2 tablespoons dry white wine |
1/4 teaspoon chicken bouillon |
3/4 cup skim milk |
1 tablespoon flour |
1/4 cup parmesan cheese |
1 tablespoon parmesan cheese |
1 tablespoon chopped fresh parsley |
1 1/2 teaspoons chopped fresh basil |
1/8 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. arrange Aspargus, broccoli, snow peas, yellow squash and zucchini in a steamer over boiling water and steam 15 to 20 minutes or until vegetables are crisp-tender, set aside.
2. Coat a large nonstick skillet with cooking spray, place over medium-high heat until hot. Add mushrooms and garlic; saute 5 minutes or until mushrooms are tender. Add reserver vegetables, chives and 1 tablespoon water; reduce heat and simmer, uncovered, 5 minutes. Set vegetables aside.
3. Cook noodles, drain and set aside.
4. Combine 1/4 cup hot water, wine and boullon in a small saucepan. Bring mixture to a boil; cook until mixture is reduced to 2 tablespoons.
5. Combine milk and flour in a small bowl; stir well. gradually add flour mixture to wine mixture, stiring constantly, 5 minutes of until thickened and bubbly. Pour sauce over noodles and toss. add 1/4 cup parmesan cheese, parslet, basil, salt and pepper, toss.
6. Serve on a large platter and top with reserved vegetable mixture, sprinlke with remaining 1 tablespoon parmesan cheese.
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