Linguine and Veggies in Parmesan Sauce

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

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

Directions

  1. 1 In Dutch oven, heat 2 quarts (8 cups) water to boiling. Add linguine; cook 5 minutes.
  2. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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