Since I am trying to lose weight, a thick cream sauce is not really on my agenda right now. I decided to make a pasta dish that was full of fresh veggies and whole wheat pasta, with a light garlic cream sauce. It turned out to be a very easy and filling meal.
2 heads of broccoli, cut into florets
1/2 head of cauliflower, cut into florets
3 carrots, sliced
1 red bell pepper, chopped
1 medium sized onion, chopped
3 cloves of garlic, pressed
1 tbsp olive oil
1 pint of fat free half and half
1 cup of chicken stock
1/2 cup mozzarella cheese, shredded
1/2 cup grated Parmesan
3 tbsp chopped parsley
1 tbsp butter
Whole grain pasta of your choice, we like Barilla.
Put a large pot of water on to boil with a little salt. When water comes to a boil drop your pasta and cook according to package instructions. While you are waiting for your pasta water to boil and your pasta to cook you can steam your veggies and start your sauce.
Place a metal steamer basket (looks like a space ship) in the bottom of a large pot. Add a few cups of water for steam, bur not enough that the water touches the basket. Add carrots, broccoli, and cauliflower and steam until almost tender. Turn off heat and remove lid. This takes about 15 minutes depending on how finely you chopped your veggies. You still want your veggies to be a little crisp and green when you turn off the heat, because they will cook a little more after you turn off the heat. Once you load up the steamer, begin your sauce.
Saute red pepper, onion, and garlic in a tablespoon of olive oil over medium heat. Add the chicken broth and allow the veggies to soften for a few minutes. (drop the pasta if you haven't already) Add the half and half stirring to incorporate. (give your veggies a check they should be almost done.) Add the cheese and butter and stir until melted and combined. Add parsley. When the sauce has thickened a little, it's done.
Toss pasta, veggies and sauce and enjoy!