Linguine and Veggies in Parmesan Sauce

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

  • prep time 30 min
  • total time 30 min
  • ingredients 9
  • servings 4

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    360
    (
    Calories from Fat
    70),
    % Daily Value
    Total Fat
    8g
    8%
    (Saturated Fat
    4 1/2g,
    4 1/2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    25mg
    25%;
    Sodium
    660mg
    660%;
    Total Carbohydrate
    57g
    57%
    (Dietary Fiber
    7g
    7%
      Sugars
    9g
    9%
    ),
    Protein
    19g
    19%
    ;
    % Daily Value*:
    Vitamin A
    50%;
    Vitamin C
    100%;
    Calcium
    35%;
    Iron
    20%;
    Exchanges:
    3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
    Carbohydrate Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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