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Ingredients
- 25 25 min
- 1 1 1 Tbsp all-purpose flour
- 1/4 1/4 1/4 tsp kosher salt
- 1/8 1/8 1/8 tsp freshly ground black pepper
- 1 1/2 1 1/2 1% c 1% milk, divided
- 3/4 3/4 3 c grated Parmigiano-Reggiano cheese (about 3 oz)
- 1 1 1 tsp trans-free vegetable oil spread
- 6 6 6 oz whole wheat fettuccine
- 4 4 4 c bite-size broccoli florets
- 1/2 1/2 1/2 c frozen peas, thawed
- 12 12 12 grape tomatoes, halved
- 1/3 1/3 1/3 c chopped fresh parsley
Details
Preparation
Step 1
1. Whisk together flour, salt, pepper, and 1/2 cup of the milk in medium saucepan. Whisk in remaining 1 cup milk. Bring to a slow simmer, stirring, over medium heat. Stir in cheese and spread, stirring until slightly thickened, about 3 to 4 minutes. Remove from heat and cover to keep sauce warm.
2. Prepare pasta per package directions. Add broccoli to pasta water during last 5 to 7 minutes of cooking. Place peas in colander. Drain pasta and broccoli over peas.
3. Transfer pasta and vegetables to large serving bowl and toss with cheese sauce, tomatoes, and parsley.
Nutritional Info Per Serving 304 cal, 19 g pro, 41 g carb, 8 g fiber, 7 g fat, 3.5 g sat fat, 18 mg chol, 449 mg sodium
Our version has...
61% fewer calories
167% more fiber
88% less fat
45% less sodium
90% less cholesterol
than a traditional version
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