Spaghetti with Low-fat Creamy Spring Vegetable Sauce |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This is a light, summery sauce to go over pasta. Ando dont let the word creamy fool you-theres no cream in it!!! Ingredients:
350 g spaghetti |
375 ml evaporated milk |
2 teaspoons grainy mustard |
3 teaspoons cornstarch |
3/4 cup grated tasty cheese |
salt, pepper,to taste |
3 cups thinly sliced vegetables (peppers, zucchini, snow peas, mushrooms, broccoli etc) |
1 tablespoon grated parmesan cheese |
Directions:
1. Cook pasta, and set aside.
2. In another pot combine Evaporated milk, seeded mustard, cornstarch, grated tasty cheese and salt and pepper.
3. Bring to boil.
4. Add vegetables and parmesan cheese.
5. Simmer for 1 minute.
6. Serve over cooked pasta.
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