Another meal using veggies! I found a recipe for the cream sauce in Eating Well magazine and it sounded like it was worth giving it a go. I will definitely be making this again! The sauce comes out at about 4 WW points.. Use your mandolin to slice zucchini into spaghetti strands and saute veggies It tastes like you are cheating! This makes about four 1/2 cup servings.
Roasted Garlic Parm Cream Sauce
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| Roasting Garlic |
6 unpeeled garlic cloves (yes, unpeeled)
1 T. butter
2 T. flour
1 c. 1% milk, warm. (plus another 1/2 c. or so if it's too thick. mine was, and I whisked this in at the end to thin it out)
1/2 c. grated parm
1/8 t. pepper
1/4 t. salt
Cook the unpeeled garlic cloves in a cast iron skillet over medium heat, stirring occasionally until they are soft, about 10-15 minutes. Let them cool, take them out of the skins and mash the garlic until smooth.
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| Garlic Parm Sauce |
Melt the butter. Stir in the flour until combined. Slowly whisk in the 1 cup of milk.. Stir constantly until thickened, 6-8 minutes or so.
Reduce the heat to low and stir in the parm, salt and pepper until the cheese is melted an mixture is smooth.
Veggie Pasta
(This is what I did for about 4 servings. You can use any veggies that sound good to you)
2 zucchini, sliced with a mandolin into spaghetti strands
8 oz. baby portobello mushrooms
1 red pepper, sliced
1 small head of broccoli florets
5 stalks of asparagus sliced
Saute all but the zucchini in a bit of olive oil. When they are soft but not mushy, add the zucchini just long enough to warm it through and make them bendable. Don't overcook to mush!
Top the pasta mix with sauce and garnish with cherry tomatoes, basil, , more parm, green onion or whatever you like.
1 lb. rainbow carrots (or plain old orange if that is all you have), sliced in thin sticks or thin rounds
