12 ounces row tie pasta
2 yellow squash, thinly sliced crosswise
10 ounces asparagus, woody stems broken off, cut in 2-inch pieces
8 ounces baby carrots, cut in half lengthwise
2 tbsp. flour
2 cups skim milk
1/4 cup reduced-fat sour cream
2 tbsp. Dijon mustard
2 tbsp. fresh lemon juice
1/2 tsp. each salts and pepper
2 ounces Feta cheese, crumbled (about 1/2 cup)
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| Add pasta to a large pot of boiling water and cook 10 minutes. Add squash, asparagus and carrots and cook 8 minutes or until pasta and vegetables are tender. Drain and place in a large serving bowl. Meanwhile, put flour in a large skillet. Slowly whisks in milk until blended, taking care to get into the corners of skillet. Bring to a boil over medium -high heat, stirring often. Reduce heat to low and simmer 3 to 4 minutes, stirring constantly, until sauce thickens slightly. Remove from heat; whisk in sour cream, mustard, lemon juice, salt and pepper. Pour over pasta mixture and stir to coat. Sprinkle with cheese. Note: This recipe is low in fat, believe it or not! |
