Vegetable And Cheese Pasta


Serves: 4
Total Calories: 347

Ingredients

1 (14 1/2-ounce) can vegetable broth
1 (16-ounce) bag BIRD'S EYE frozen mixed vegetables, broccoli, cauliflower and carrots
1 cup GUILT FREE nonfat cottage cheese
1/4 cup grated Romano cheese
2 tablespoons chopped basil leaves
1/4 teaspoon crushed red pepper
salt and pepper to taste
12 ounces dried fettuccini pasta

Directions:

1. Bring broth to boil in medium saucepan. Add frozen vegetables cover and cook over medium heat until vegetables are tender. Drain vegetables over bowl to catch broth. Return vegetables to saucepan set pan aside.

2. Blend cottage cheese with 1/2 cup of the broth until smooth. Add puree to vegetables in saucepan. Stir in grated cheese, basil and red pepper. Season to taste with salt and pepper. Warm mixture over low heat while pasta is cooking. Cook pasta according to package directions drain. Transfer hot pasta to large bowl. Add warm vegetable cheese mixture. Combine thoroughly. Serve immediately.

EXCHANGES

PYRAMID SERVINGS
4 1/2 Starch
1 Vegetable
1 Meat, very lean

NUTRITION FACTS
Calories 427
Calories from Fat 49
Fat 5 g
Saturated Fat 2 g
Cholesterol 87 mg
Sodium 579 mg* ( >400 mg)
Carbohydrate 70 g
Dietary Fiber 5 g
Sugars 8 g
Protein 24 g

Nutritional Facts:

Serves: 4
Total Calories: 347
Calories from Fat: 43

This Vegetable And Cheese Pasta recipe is from the Brand-Name Diabetic Meals in Minutes Cookbook. Download this Cookbook today.


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