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Recipe Summary

total:
15 mins
Servings:
4
Yield:
6 cups
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Ingredients

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Directions

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  • Cook pasta according to package directions, adding dried tomatoes the last 2 minutes of cooking. Drain and return to saucepan; keep warm.

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  • Meanwhile, in a large skillet heat 1 tablespoon of the butter and olive oil over medium heat. Add asparagus, Brussels sprouts, broccoli, and mushrooms. Cook over medium heat for 8 minutes or until vegetables are tender. Remove vegetables from skillet; set aside.

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  • In same skillet melt remaining butter over medium heat. Stir in flour. Cook and stir 1 minute. Stir in milk. Cook and stir until thickened and bubbly. Stir in Parmesan cheese. Gently stir in pasta and vegetables. Stir in additional milk to reach desired consistency. Sprinkle with lemon peel and additional shredded Parmesan cheese. Makes 4 (1-1/2 cup) servings.

Nutrition Facts

500 calories; total fat 21g; saturated fat 11g; polyunsaturated fat 1g; monounsaturated fat 7g; cholesterol 46mg; sodium 491mg; potassium 851mg; carbohydrates 60g; fiber 5g; sugar 10g; protein 20g; trans fatty acidg; vitamin a 1118IU; vitamin c 57mg; thiamin 1mg; riboflavin 1mg; niacin equivalents 7mg; vitamin b6mg; folate 206mcg; vitamin b12 1mcg; calcium 313mg; iron 4mg.

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