Angelina H.
Bariatric Pasta Primavera
Jun 05, 2011
** Substitutes are in Red1/2 lb of asparagus cut into 1" pieces (artichoke hearts)
1/2 lb of greenbeans cut into 1' pieces
2 sweet orange peppers cut into 1/4' strips
2 c grape tomatoes (diced vine tomatoes)
1/2 c parsly
1/3 c grated parmesan (I use feta sometimes)
3/4 c 1/2 & 1/2 (3/4 block of cream cheese will make the sause thicker)
3/4 c chicken broth
1/4 ts salt, pepper, nutmeg (i never use salt as there is a lot already in the broth)
2 tb oil
5 cloves garlic
1 cooked spaghetti squash (this instead of 1 lb of spaghetti noodles)
Cut in 1/2 the spaghetti squash and scrape out the seeds. place face down caserole dish with 1/4" of water in pan and cover with foil and bake for 45 min at 350 - let cool and then scrape into mixing bowl
In pot cook asperagus & greenbeans - boil for about 6 min and drain
in pan put in oil, garlic sometimes oinions and saute for a few minutes, add all cooked veggies, peppers and tomatoes for a few minutes then let cool and add to squash
in a sauce pan on low - add 3/4 c chicken broth and either the 1/2 & 1/2 or cream cheese and let warm up slowly. Add pepper, nutmeg and any other spices and heat until a creamy sauce (MAKE SURE THIS IS ON LOW). Add parmesan cheese or feta or maybe mezithra
poor over spaghetti squash and other mixed veggie in the mixing bown and mix gently until sauce is mix thru. Let stand and serve warm or let cool and put in fridge for cold salad side dish...either way it is really good.
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About Me
Location
33.5
BMI
Surgery
08/12/2009
Surgery Date
Jun 11, 2009
Member Since