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Categories:Viewed: 117 - Published at: 9 years ago
Ingredients
- 1/2 c. evaporated skim milk
- 1 egg
- 1/4 c. part skim Ricotta cheese
- 1 Tbsp. reduced-calorie margarine (tub)
- 1 garlic clove, minced
- 1 oz. grated Parmesan or Romano cheese
- 1/8 tsp. each: basil leaves and oregano leaves
- dash of pepper
- 1/3 c. each: cooked broccoli florets, cauliflower florets and sliced carrot
- 1/2 c. cooked linguine or fettucine (hot)
Method
- In blender container, combine milk, egg and Ricotta cheese and process until smooth, scraping down sides of container as necessary; set aside.
- In 10-inch nonstick skillet, heat margarine over medium heat until bubbly and hot.
- Add garlic and saute until softened, about 1 minute.
- Reduce heat to low and add egg mixture, Parmesan (or Romano) cheese, basil, oregano and pepper.
- Cook, stirring constantly, until sauce is thickened, 3 to 5 minutes (do not boil).
- Add broccoli, cauliflower and carrot to sauce and cook, stirring constantly, until vegetables are heated through, about 1 minute.
- Arrange pasta on serving platter and top with vegetable-cheese mixture.
