 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
olive oil-flavored vegetable cooking spray |
2 teaspoons olive oil |
3 cups julienne-sliced yellow squash |
2 cups sliced fresh crimini mushrooms |
1/2 teaspoon dried crushed red pepper |
2 cloves garlic, minced |
1 1/2 cups coarsely chopped plum tomato |
1/2 teaspoon salt |
1/4 pound fresh green beans |
4 quarts water |
8 ounces spaghettini, uncooked and broken in half |
1/2 cup sliced carrot |
1 tablespoon reduced-calorie margarine |
1 tablespoon all-purpose flour |
3/4 cup evaporated skimmed milk |
1/4 cup canned no-salt-added chicken broth, undiluted |
1/4 cup grated parmesan cheese |
Directions:
1. Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add squash, mushrooms, crushed red pepper, and garlic; saute 3 minutes. Add tomato and salt; saute 5 additional minutes. Set aside, and keep warm.
2. Wash beans; trim ends, and remove strings. Cut beans into 1-inch pieces. Bring water to a boil in a Dutch oven; add beans, pasta, and carrot. Cook 8 to 10 minutes or until pasta is tender. Drain well; set aside, and keep warm.
3. Melt margarine in a small saucepan over low heat; add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Gradually add milk and broth to mixture, stirring constantly. Cook over medium heat, stirring constantly, until thickened and bubbly.
4. Combine pasta mixture and vegetable mixture in a large bowl. Add sauce; toss well. Sprinkle with cheese. Serve warm.
|
|