Rotini and Vegetables with Blue Cheese Sauce
This got 3 of 4 stars, is definately in the “do again” category. It was almost a little too sweet, probably because of the sweet yellow peppers we used in place of red, and because of the sour cream we used (the fat free kind that has the cow spots on it). A little salt added on the table fixed that for the most part. It tasted like spring, and was pretty - which is a bonus, because I like pretty food. Even a better bonus - from start to eat in 20 minutes or less. Again, this came from Betty’s Healthy New Choices.
Rotini and Vegetables with Blue Cheese Sauce
2 2/3 cups uncooked rotini pasta (8 oz)
3 medium zucchini, thinly sliced (4 cups)
1 medium red bell pepper, chopped (1 cup)
1 cup skim milk
2 T all-purpose flour
1 t salt
1 t dried basil
1 1/2 cups reduced-fat sour cream
1 ounce finely crumbled blue cheese or gorgonzola
Cook pasta as directed on package, adding zucchini and bell pepper for the last 3 minutes of cooking.
While pasta and veggies are cooking, mix milk, flour, salt and basil in 1 quart saucepan. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat through.
Drain pasta and veggies; stir in cheese. Pour sour cream sauce over pasta; toss.
6 servings; each with 275 calories, 6 g fat and 3 g fiber
5.5 Weight Watcher Points