Creamy Linguine Primavera

Ingredients

  • 1 tablespoon butter or stick margarine
  • 1 medium yellow squash, halved lengthwise and thinly sliced (about 1 cup)
  • Cooking spray
  • Freshly ground pepper (optional)
  • ¾ cup (3 ounces) freshly grated Parmesan cheese, divided
  • 1 cup packaged preshredded carrot
  • 3 garlic cloves, minced
  • + 27 more ingredients
    • 2 cups fat-free milk
    • 1 cup packaged preshredded carrot
    • ½ teaspoon salt
    • 1 cup (1-inch) sliced asparagus
    • 3 cups hot cooked linguine (8 ounces uncooked pasta)
    • 1 cup (1-inch) sliced asparagus
    • 1 cup sliced fresh mushrooms
    • ½ teaspoon freshly ground pepper
    • 1 teaspoon olive oil
    • ½ cup sliced green onions
    • 1 tablespoon butter or stick margarine
    • ¾ cup (3 ounces) freshly grated Parmesan cheese, divided
    • 3 garlic cloves, minced
    • Freshly ground pepper (optional)
    • 1 cup sliced fresh mushrooms
    • 1 teaspoon olive oil
    • ½ teaspoon salt
    • Cooking spray
    • 1 ½ teaspoons dried Italian seasoning
    • 1 medium yellow squash, halved lengthwise and thinly sliced (about 1 cup)
    • ½ teaspoon freshly ground pepper
    • 3 tablespoons all-purpose flour
    • 3 cups hot cooked linguine (8 ounces uncooked pasta)
    • 1 ½ teaspoons dried Italian seasoning
    • 3 tablespoons all-purpose flour
    • 2 cups fat-free milk
    • ½ cup sliced green onions

Coat a large nonstick skillet with cooking spray; add oil, and place over medium-high heat until hot. Add asparagus and carrot; cook 2 minutes, stirring constantly. Add mushrooms, green onions, and squash; cook 3 minutes or until crisp-tender. Remove from heat; set aside, and keep warm. Combine f...

View full recipe at My Recipes

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