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Vegetable Pasta Sauce
Eleanor Magrum, Braddock, ND

Serve with 12-16 ounces linguini, penne, or other medium to long pasta shape, cooked according to package directions.

2 tablespoons olive oil
1 tablespoon butter
1 cup chopped onion
2 cups yellow or green beans, cut into 2-inch pieces
2 cups asparagus, cut into 2-inch pieces
2 cups cauliflower florets
2 cups chopped tomatoes
3/4 cup cream
1 cup grated Parmesan cheese
1 teaspoon salt
1 teaspoon black pepper

In large skillet, heat olive oil and butter. Sauté onion until soft. Add beans, asparagus and cauliflower; sauté until tender, yet crisp. (If canned vegetables are used, reduce cooking time.) Add tomatoes, cream and cheese; stir well. Simmer 3 minutes; add salt and pepper. Toss with hot pasta. Makes six ¾-cup servings.

Nutritional Information
Each serving provides: 245 calories, 11 g protein, 13 g carbohydrates, 4 g fiber, 18 g fat, 38 mg cholesterol, 106 mcg folate, 1.5 mg iron, 749 mg sodium.