Last night we made this pasta. We used penne because it was in our cupboard and more veggies than it called for. I think it is one we’ll use again, but modify to make something new and improved. For instance, I used onion powder instead of onions because I didn’t feel like they’d be done enough to not overwhelm the whole thing. However, without any onions content it was a little blah tasting. We ended up adding pepper, parsley and some asiago. I think if we make it again we’ll continue to cut out the onion in favor of onion powder and instead use asiago cheese in the sauce to give it more flavor.
HealthierLynn’s Creamy Bow Tie Pasta Primavera
- Fat: 2.2g
- Carbohydrates: 43.5g
- Calories: 266.7
- Protein: 16.0g
8 oz. Bow Tie Pasta, uncooked
1 c. Broccoli flowerets
1 c. sliced carrots
1 pkg. (8 oz). Philadelphia Fat Free Cream Cheese, cubed
3/4 c. Skim Milk
1/4 c. Kraft Reduced Fat Parmesan Style Grated Topping
1/4 c. chopped onions
1 tsp. Garlic Powder
Prepare pasta as directed on package, adding broccoli, carrots and onions to water during the last 5 minutes of cooking time. Drain.
Stir cream cheese, milk, parmesan cheese and seasonings in large saucepan on low heat until smooth.
Add pasta and vegetables and toss lightly.
Makes 5 servings of 1 cup each.
Number of Servings: 5
Recipe submitted by SparkPeople user HEALTHIERLYNN.