Recipe - Rigatoni With Vegetable Cream Sauce

One half pound Rigatoni or medium sized
pasta
1 teaspoon Salt
3 cup Small broccoli florets
1 cup Frozen peas
One half cup Skim milk
One fourth cup Nonfat sour cream
2 tablespoon Flour
6 tablespoon Nonfat parmesan cheese
1 Three fourths cup Vegetable broth (Swanson)
2 cup Carrots (about 4) peeled,
cutOne fourth inch thick
2 Yellow squash (about 8
ounces each), quartered
lengthwise, cut into 1"
lengths
2 teaspoon Dried basil
One fourth Red pepper cut in 3/8"
pieces
Salt and pepper
Nonfat parmesan cheese

In large pot or Dutch oven over high heat bring 2 quarts water to boil with
One half teaspoon salt. Add pasta and cook for 8 to 10 minutes. Add broccoli and
peas and cook for 2 more minutes till tender crisp. Drain all and return to
the pot. Meanwhile in bowl, whisk the milk, sour cream, flour and parmesan
cheese. In a skillet over high heat, bring broth to boil, add carrots, boil
3 minutes. Add squash and red pepper and cook 3 minutes more, stirring 2
times. Pour milk mixture and basil in broth. Cook gently 2 minutes till
thickened. Pour this sauce mixture over the pasta and veggies. Add more
salt and pepper as desired. When serving top with a bit more parmesan
cheese.

Recipe by: Flo Posted to fatfree digest V97 #042 by Terry and Kathleen
Schuller schuller@ix.netcom.com on Mar 30, 1997