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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Superquick Ingredients:
1 cup sliced carrot |
1 cup broccoli flowerets |
1 cup cauliflower flowerets |
vegetable cooking spray |
1 teaspoon olive oil |
1 (8-ounce) package presliced fresh mushrooms |
3 cloves garlic, minced |
1/2 teaspoon dried tarragon |
1/4 teaspoon low-sodium worcestershire sauce |
1 cup evaporated skimmed milk |
1 cup nonfat sour cream |
4 cups cooked fettuccine (cooked without salt or fat) |
1/2 cup freshly grated parmesan cheese |
freshly ground pepper |
fresh basil sprigs (optional) |
Directions:
1. Arrange carrot, broccoli, and cauliflower in a steamer basket over boiling water. Cover and steam 6 to 8 minutes or until vegetables are crisp-tender. Drain well.
2. Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add mushrooms and garlic; saute until tender. Add vegetables, tarragon, and Worcestershire sauce; stir well.
3. Combine milk and sour cream, stirring until smooth. Add to vegetable mixture, and cook until thoroughly heated. (Do not boil.) To serve, place 1 cup pasta on each serving plate; spoon 1 cup vegetable mixture over each serving. Sprinkle with Parmesan cheese and freshly ground pepper. Garnish with fresh basil sprigs, if desired.
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