Primary category: Entrees
Ingredients1 c broccoli florets
1/2 lb fresh mushrooms, sliced
1 small zucchini, sliced thin
3 garlic cloves, minced
1 pint cherry tomatoes
1 lb fettuccini, cooked and drained
1/2 cup skim milk
2 TBS Butter Buds
1/3 c nonfat cottage cheese
1/3 c nonfat ricotta cheese
2 TBS fresh basil
2 TBS dry sherry
1/8 c Parmesan cheese, grated
Steam vegetables, except tomatoes, for about 3 minutes or until tender crisp. Set aside.
Spray a large skillet with Pam and sauté garlic for a few seconds. Add steamed vegetables and toss in tomatoes. Turn off heat.
Mix sauce ingredients in blender or processor and then heat until warm. DO NOT BOIL.
Toss the pasta with the steamed vegetables and sauce. Garnish with grated Parmesan cheese.