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Linguine and Veggies in Parmesan Sauce

  • Prep 30 min
  • Total 30 min
  • Ingredients 9
  • Servings 4

Pasta and vegetables with Parmesan sauce makes tasty Italian dinner ready in 30 minutes. MORE+ LESS-

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

Steps

Hide Images
  • 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.

Expert Tips

  • "I look for recipes that are cooked in one dish because the cleanup is quick. Saving cleanup time is valuable, too." Carlon

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
360
Calories from Fat
70
% Daily Value
Total Fat
8g
13%
Saturated Fat
4 1/2g
23%
Trans Fat
0g
Cholesterol
25mg
8%
Sodium
660mg
27%
Potassium
470mg
13%
Total Carbohydrate
57g
19%
Dietary Fiber
7g
26%
Sugars
9g
Protein
19g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
100%
100%
Calcium
35%
35%
Iron
20%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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