If you are a vegetarian, or have friends over
for dinner who are,
it is always a challenge to cook-up something
different.
Veggie Pasta
2 cups baby carrots
2 cups of broccoli florets
8 oz. uncooked penne pasta
2 Tbsp. olive oil
1 cup frozen green peas
2 cloves garlic, minced
1/3 cup dry white wine
1/3 cup fat free Half and Half
2 Tbsp. fresh lemon juice
Salt and pepper to taste
1/3 cup fresh grated Parmesan cheese
Cook carrots and broccoli in boiling water until
broccoli is just
crisp/tender. Remove vegetables from water and
add pasta. Cook
pasta until al dente and drain. Heat oil in skillet
and add
carrots, broccoli, peas and garlic and cook for
a minute or so.
Add wine and stir. Add Half and Half and lemon
juice and cook for
another minute or so. Add salt and pepper, pasta
and Parmesan
cheese and mix well to heat through.
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