Linguine and Veggies in Parmesan Sauce

Pasta and vegetables with Parmesan sauce makes tasty Italian dinner ready in 30 minutes.

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Servings 4

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ingredients 9
Prep Time 30 min
Total Time 30 min

Ingredients

8: oz uncooked linguine

2: cups fresh broccoli florets

1: cup fresh cauliflower florets

1: cup fresh sugar snap peas, trimmed

1: medium red bell pepper, cut into bite-size strips

2/3: cup shredded Parmesan cheese (2 2/3 oz)

1/2: cup reduced-fat sour cream

1/4: cup fat-free (skim) milk

1/2: teaspoon salt

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Directions

1 In Dutch oven, heat 2 quarts (8 cups) water to boiling. Add linguine; cook 5 minutes.
2 Add broccoli and cauliflower; return to boiling. Cook 4 minutes. Add sugar snap peas and bell pepper; cook 2 minutes longer or until linguine is desired doneness and vegetables are crisp-tender.
3 Meanwhile, in small bowl, mix 1/2 cup of the Parmesan cheese, the sour cream, milk and salt until well blended; set aside.
4 Drain linguine and vegetables; place in large serving bowl. Add sour cream mixture; toss gently to mix. If desired, season to taste with pepper and additional salt. Sprinkle with remaining Parmesan cheese.