Spaghetti With Low Fat Creamy Spring Vegetable Sauce Recipes
CREAMY PASTA WITH SPRING VEGETABLES
EASY creamy pasta with spring vegetables takes less than 30 minutes. This pasta with spring vegetables is made with tender veg + creamy sauce.
Provided by Emily Dingmann of myeverydaytable.com
Categories Dinner
Time 25m
Number Of Ingredients 12
Steps:
- Bring medium pot of water to boil. Cook pasta according to package instructions and reserving at 1/2 cup of pasta cooking liquid.
- Prepare vegetables. Trim the end of of leeks and clean with cold water. Thinly slice white portion, discarding the dark green section. Snap off the woody bottom of the asparagus and cut into 2 inch pieces.
- Meanwhile, heat large skillet (biggest you have!) over medium high heat (about 6-7) and add butter and 1 tablespoon of olive oil to pan. When the butter starts sizzling, add the leeks and cook for 1 minute. Add the peas, asparagus, and 3 tablespoons of the pasta cooking liquid and cook for 3 minutes. Season with sea salt and black pepper. Stir in cream cheese and garlic powder until incorporated. Add some more of the pasta water if necessary.
- Add the pasta to the veggie mixture. Toss together and top with parmesan cheese, tossing again to incorporate cheese.
- Divide into bowls. Serve with shredded parmesan, additional salt and pepper and red pepper flakes if you like a little spice!
Nutrition Facts : Calories 551 calories, Sugar 9.3 g, Sodium 803.9 mg, Fat 23.8 g, SaturatedFat 12.4 g, TransFat 0 g, Carbohydrate 63.1 g, Fiber 8 g, Protein 23.4 g, Cholesterol 52 mg
SPRINGTIME SPAGHETTI
Zucchini and carrots are sauteed in butter, mixed in a creamy sauce, and tossed with spaghetti. This is a great side dish that goes really well with barbeque.
Provided by CAK0609
Categories Side Dish Vegetables Squash Summer Squash
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil, cook spaghetti for 8 to 10 minutes, until al dente, and drain.
- Melt the butter in a skillet over medium heat, and saute the zucchini, carrots, and garlic until tender. Stir in the heavy cream, Parmesan cheese, and dill. Cook and stir until thickened. Mix with the cooked spaghetti to serve.
Nutrition Facts : Calories 336.3 calories, Carbohydrate 33.3 g, Cholesterol 59.7 mg, Fat 18.5 g, Fiber 3.2 g, Protein 10 g, SaturatedFat 11.1 g, Sodium 223.2 mg, Sugar 2.8 g
OH MY!!! SPAGHETTI SAUCE (LOW FAT)
This is a very tasty spaghetti sauce. I wouldnt substitute anything in this recipe, but then again...experimenting can get you places! ;)
Provided by Miss Diggy
Categories Sauces
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Combine all in saucepan and bring to a boil.
- Reduce heat and simmer for 10-15 minutes.
SPAGHETTI WITH LOW-FAT CREAMY SPRING VEGETABLE SAUCE
This is a light, summery sauce to go over pasta. Ando dont let the word creamy fool you-theres no cream in it!!!
Provided by Food_Lush
Categories One Dish Meal
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta, and set aside.
- In another pot combine Evaporated milk, seeded mustard, cornstarch, grated tasty cheese and salt and pepper.
- Bring to boil.
- Add vegetables and parmesan cheese.
- Simmer for 1 minute.
- Serve over cooked pasta.
Nutrition Facts : Calories 618.3, Fat 17.7, SaturatedFat 10.3, Cholesterol 56, Sodium 311.8, Carbohydrate 86.9, Fiber 3.3, Sugar 2, Protein 26.6
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