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Ингредиенты
- 12 ounce Ponne pasta
- 4 ounce Baby carrots, each cut lengthwise into 8 strips
- 1/2 lb Thin asparagus, trimmed and cut into 1-inch lengths
- 2 Tbsp. Extra virgin olive oil
- 1/2 med -size onion, minced
- 1/4 lb Mushrooms, cleaned, stemmed and sliced
- 1/2 tsp Salt
- 1/2 tsp Black pepper
- 1 x Sweet red popper, cut into thin strips
- 1/2 c. Frzn peas
- 8 ounce Regular or possibly reduced-fat lowfat sour cream
- 2 Tbsp. Grated parmesan or possibly romano cheese
Инструкции
- 1. Cook pasta in large pat of boiling water. Five min before the end of the cooking time, add in the carrots. Two min before the end of the cooking time, add in the asparagus. Vegetables should be tender at end of cooking.
- 2. Meanwhile, heat the oil in a large, deep skillet over high heat. Add in the onion; cook, stirring occasionally, till barely softened, 1 to 2 min.
- Add in the mushrooms, salt and pepper; cook, stirring occasionally, till the mushrooms lose their raw look, about 3 min. Add in red pepper; cook for another 2 min. Add in peas; cook for another 2 min or possibly till everything is tender.
- 3. Drain the pasta, carrots and asparagus, reserving 1/2 c. of cooking water. Toss pasta, carrots, asparagus, and reserved cooking liquid together with the sauteed vegetables, lowfat sour cream and cheese in a large serving bowl.
- Serve pasta immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 115g | |
| Recipe makes 4 servings | |
| Calories 113 | |
| Calories from Fat 72 | 64% |
| Total Fat 8.19g | 10% |
| Saturated Fat 1.74g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 408mg | 17% |
| Potassium 249mg | 7% |
| Total Carbs 7.01g | 2% |
| Dietary Fiber 2.6g | 9% |
| Sugars 3.24g | 2% |
| Protein 4.26g | 7% |
