Saturday, April 11, 2009

Easy Creamy Pasta Primavera

12 ounces pasta, bowtie noodles
2 yellow squash, thinly sliced
10 ounces asparagus spears, cut in 2" pieces
8 ounces baby carrots, cut lengthwise, half
2 tablespoons all-purpose flour
2 cups skim milk
1/4 cup sour cream, light
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
2 ounces feta cheese, crumbled

Add pasta to a large pot of boiling water and cook 10 minutes. Add squash, asparagus and carrots and cook 8 minutes or until pasta and vegetables are tender. Drain and place in a large serving bowl. Put flour in a large skillet. Slowly whisk in milk until blended. Bring to a boil over medium-high heat, stirring often. Reduce heat to low and simmer 3 to 4 minutes, stirring constantly, until sauce thickens slightly. Remove from heat, whisk in sour cream, mustard, lemon juice, salt and pepper. Pour over pasta mixture and stir to mix and coat. Sprinkle with cheese. Serving Size: 4

1 comment:

john said...

What a great looking pasta! This does sound delicious. I love pasta. Can't wait to see your posting. Will try it out soon. Thanks so much for sharing.

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