Apr032008
Creamy Roasted Vegetable Pasta Primavera
Filed under Dinner by kristen at 8:48 am on Apr 03 2008
Wow! That name is a mouthful. I made the pasta primavera again on Monday night. It turned out well again. So I am going to post this recipe because you get more for your points. I am all about that.
Creamy Roasted Vegetable Pasta Primavera
2 cups asparagus, cut in 1-inch pieces
4 cups chopped zucchini (bite-size pieces)
3 3/4 cup peeled & chopped eggplant (bite-size pieces)
1 1/2 cup chopped red bell pepper
14.5 ounces Smart Taste pasta (rigatoni or penne) (1box)
8 ounces fat free cream cheese, softened to room temp.
2 cups fat free chicken broth, less sodium
2 T. Kraft Light Done Right Zesty Italian salad dressing
1/2 cup reduced fat Parmesan cheese
cooking spray
Mrs. Dash original seasoning
2 teaspoons olive oil
Preheat oven to 400 degrees. Spray two large cookie sheets with baking spray. Spread chopped veggies on cookie sheet. Spray veggies lightly with cooking spray and sprinkle with Mrs. Dash (I used approximately 1 1/2 Tablespoons). Drizzle with olive oil. Roast in oven turning every 10 minutes. Roast until veggies are desired tenderness. (If you are not going to be serving the entire recipe that night, you might want to not roast the veggies as long).
Cook pasta according to directions. Drain
Meanwhile, in large skillet combine cream cheese, chicken broth and Italian dressing. Blend until smooth. When veggies & pasta are done, add in Parmesan cheese and blend until smooth. Once sauce is smooth, add in roasted veggies & cooked pasta. Toss to coat. Serve immediately.
Makes 7 servings: NI 361/7/10 After we had ate, I realized that I forgot to make a final measurement for each serving size. This does make a huge batch. I would guess that it is about 1 1/3 cups per serving. BUT you will want to measure out the recipe after it is finished before serving.
Very yummy & tasty!
