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Cream-Sauced Pasta with Vegetables

Makes: 4 servings
Start to Finish 30 mins
Cream-Sauced Pasta with Vegetables
Ingredients
  • 8  ounces  dried mafalda or 3 cups dried rotini (8 ounces)
  • 1  medium  onion, halved lengthwise and thinly sliced
  • 2  cloves  garlic, minced
  • 1  tablespoon  olive oil or butter
  • 1 1/4  pounds  asparagus, trimmed and cut into 2-inch pieces ( 2 cups)
  • 1  medium  yellow summer squash or zucchini, halved lengthwise and sliced (about 2 cups)
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  black pepper
  • 1  cup  whipping cream
  • 4  Roma tomatoes, seeded and chopped
Directions

1. Cook pasta according to package directions. Drain; return to pan and keep warm.

2. Meanwhile, in a large skillet cook onion and garlic in hot oil about 3 minutes or until nearly tender, stirring occasionally. Add asparagus, squash, salt, and pepper to skillet. Cook 3 to 5 minutes more or until vegetables are crisp-tender, stirring occasionally. Remove vegetables from skillet and add to pasta.

3. Add whipping cream to skillet; bring to boiling. Boil gently for 5 minutes or until reduced to 3/4 cup. To serve, pour cream mixture over pasta mixture; stir gently to coat. Stir in tomato. Makes 4 servings.

From the Test KitchenCream-Sauced Pasta with Sausage:
  • Prepare as above, except stir 9 ounces fully cooked Italian sausage links, cut into bite-sized pieces, into reduced sauce; heat through. Makes 5 servings.
  • Per 2 cups: 559 cal., 35 g total fat (16 g sat. fat), 106 mg chol., 4 mg sodium, 44 g carbo., 4 g fiber, 19 g pro.
  • Daily Values: 35% vit. A, 29% vit. C, 8% calcium, 21% iron
  • Exchanges: 1 1/2 Vegetable, 2 1/2 Starch, 1 12 High-Fat Meat, 4 Fat
Nutrition Facts (Cream-Sauced Pasta with Vegetables)
  • Servings Per Recipe 4,
  • cal. (kcal) 494,
  • Fat, total (g) 27,
  • chol. (mg) 82,
  • sat. fat (g) 14,
  • carb. (g) 54,
  • Monosaturated fat (g) 9,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 5,
  • sugar (g) 6,
  • pro. (g) 12,
  • vit. A (IU) 2138,
  • vit. C (mg) 20,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 0,
  • Niacin (mg) 4,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 169,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 323,
  • Potassium (mg) 540,
  • calcium (mg) 91,
  • iron (mg) 4,
  • Vegetables () 2,
  • Starch () 3,
  • Fat () 5,
  • Percent Daily Values are based on a 2,000 calorie diet

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