What's for Dinner? Pasta Primavera

It's Thursday again which means recipe time - Yipee!!!

I know you've all been waiting for this all week.

Today's recipe is Pasta Primavera from....
You guessed it - Taste of Home!

Photo taken by Laura Henry

  Yield: 4 servings    Prep/total time: 30 minutes

Ingredients

Photo taken by Laura Henry

• 2 cups fresh broccoli florets
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 large carrot, julienned
• 1/2 cup milk
• 1/4 cup grated Parmesan cheese
• 1 garlic clove, minced
• 1/8 teaspoon pepper
• 3 cups cooked spaghetti

Directions

• In a large saucepan, combine the first seven ingredients. Cook, uncovered, over medium heat until vegetables are tender, about 12 minutes. Stir in spaghetti; heat through.

Photo taken by Laura Henry

Nutritional Facts One serving (prepared with low-fat cream of chicken soup, skim milk and nonfat Parmesan cheese topping) equals 238 calories, 425 mg sodium, 8 mg cholesterol, 43 g carbohydrate, 11 g protein, 2 g fat, 3 g fiber.

A few alterations:

• We used linguini noodles instead of spaghetti noodles.  
• We added mushrooms and sugar snap peas.

 It was paired it with a sweet potato to complete the meal.  You could also add a meat, such as chicken to this dish.

Definitely a 2 thumbs up recipe in my book!