Welcome pasta to the list of foods recommended by nutrition experts. They say we should eat more complex carbohydrates–the kind found in pasta. Serve the following pasta recipe as a main dish or side dish.
VEGETABLE-SAUCE PASTA
Six servings
Preparation time: 25 minutes
Cooking time: 15 minutes
1 package (10-ounce) frozen cauliflower
1 package (10-ounce) frozen cut broccoli
1 1/2 cups thinly sliced carrots
3 cups sliced fresh mushrooms
1 small onion, chopped
1 clove garlic, minced
3 tablespoons butter or margarine
2 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon instant chicken bouillon granules
1/3 cup sliced pitted ripe olives
1 cup ricotta cheese
3/4 cup dairy sour cream
1/2 cup grated parmesan cheese
12 ounces linguine, cooked
1. Cook cauliflower, broccoli and carrots, covered, in boiling salted water 5 minutes; drain. Cut up large pieces of cauliflower. Set vegetables aside.
2. In dutch oven, cook mushrooms, onion and garlic in butter for 5 minutes. Stir in flour. Add milk and bouillon granules. Cook and stir until bubbly; cook and stir 1 minute more. Stir in vegetables and olives. Combine ricotta, sour cream and half the parmesan. Gradually stir 1 cup of the vegetable mixture into sour cream; return all to pan. Heat through; do not boil. Toss hot pasta with vegetable sauce. Sprinkle with remaining parmesan.
