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Bow Tie Pasta Primavera

Now that the entire household has run through the flu, and I have thoroughly disinfected the house, I was actually able to cook a real dinner for the family! I had purchased some fresh veggies on my big trip to the grocery store almost 2 weeks ago! Since we’ve all been sick I haven’t had the opportunity to use them, so I was a little bit concerned that they would need to go to the rabbit. I had a thought: Bow Tie Pasta Primavera.

I checked them over and they were all (surprisingly) still really good! Although, the green beans were not quite as crisp as I like them. The peppers, mushrooms and asparagus were all great.

So, I pulled out a recipe that incorporated all of those, except the green beans. It’s from a recipe book that I have had for twenty years called The Healthy Heart Cookbook. It is a low sodium, low calorie, low cholesterol cookbook.

It is a pasta recipe called Bow Tie Pasta Primavera. It’s a recipe that the whole likes, and since it’s meatless it is a big bonus!

I served it with the green beans, which I roasted in the oven with almonds, brown sugar, low sodium soy sauce and olive oil.

It was a great return to the kitchen! I am really looking forward to getting back into full swing!

I hope you enjoy this recipe as much as we do.

Bow Tie Pasta Primavera

  • ½ pound fresh asparagus spears
  • 2 large carrots (scraped and sliced diagonally)
  • Cooking Spray
  • 1 tsp olive oil
  • 1 c sliced fresh mushrooms
  • ½ c chopped onion
  • ½ c chopped red pepper
  • 1 clove garlic (minced)
  • 8 ounces bow tie pasta (uncooked)
  • 1 T margarine or light butter
  • 1 T white flour
  • ¾ c skim milk
  • ¼ c no-salt chicken broth (undiluted)
  • ¼ c plus 1 T freshly grated parmesan
  • 1 T fresh parsley (chopped)
  • Ground pepper
  1. Snap off tough ends of asparagus.  Remove scales from stalks, if desired.  Cut spears diagonally into 1-inch pieces.
  2. Arrange asparagus and carrots in a steamer over boiling water.  Cover and steam 10 minutes or until crisp tender.  Set aside.
  3. Coat a large nonstick skillet with cooking spray; add oil.  Place over medium heat until hot.  Add mushrooms, onions, red peppers and garlic; sauté 3 – 5 minutes, or until tender.  Set aside.
  4. Cook pasta according to directions, omitting fat and salt.  Drain well and set aside.
  5. Melt butter in a small, heavy saucepan over low heat; add flour, stirring until smooth.  Cook 1 minute, stirring constantly.  Gradually add milk and chicken broth to mixture, stirring constantly.  Cook over medium heat, stirring constantly until thickened and bubbly.
  6. Combine steamed vegetables, mushroom mixture, and pasta in a large bowl.  Add sauce, ¼ c parmesan cheese, and remaining ingredients; toss well.  Transfer to a large serving bowl and sprinkle with remaining 1 T parmesan cheese.
  7. Serve warm

Yield 8 – 1 cup servings

Fat  4 (saturated 1.2) / carbohydrate 28.1 / Cholesterol 3 / Sodium 189

 
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Posted by on February 25, 2012 in Favorite Recipes, Recipe

 

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