 |
Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 1 |
|
Resistant Starch: 0.6g Ingredients:
1 tablespoon olive oil |
1 small onion, sliced |
3 cloves garlic, thinly sliced |
1/2 pound small multicolored cherry tomatoes |
3 cups low-fat milk (1%) |
3 tablespoons flour |
1/2 teaspoon salt |
1/2 teaspoon pepper |
8 ounces farfalle (bow-tie) pasta |
3 small carrots (6 ounces), peeled and diced |
1/2 pound thin asparagus, trimmed and cut into 2-inch pieces |
1 small zucchini, halved and cut into 2-inch matchsticks |
1/4 cup fresh basil leaves |
1/2 cup finely shredded parmesan cheese (1⁄2 ounce), divided |
Directions:
1. Bring a large pot of water to a boil.
2. While water is heating, heat oil in a large nonstick skillet over medium-high heat.
3. Add onion and cook, stirring, until soft, 6-7 minutes. Add garlic and cook 1 minute. Add tomatoes and cook (do not stir) until slightly bursting, 5 minutes.
4. Whisk together milk and flour and add to vegetables. Bring mixture to a boil; reduce heat and simmer. stir until thickened, 2-3 minutes.
5. Add salt and pepper, stir to incorporate, remove from heat, and cover with foil to keep warm.
6. Cook pasta according to package directions. During last 3 minutes of cooking, add carrots to boiling pasta. During last minute of cooking, add asparagus and zucchini.
7. Drain pasta and vegetables (do not rinse); add immediately to warmed vegetable-cream sauce.
8. Toss gently and divide among 4 pasta bowls.
9. Divide basil and parmesan among bowls.
|
|