* Exported from MasterCook *

Creamy Penne Primavera - 7 Points

Recipe By :Oxmoor House
Serving Size : 5 Preparation Time :0:00
Categories : Pamela S. Pasta


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ounces penne (short tubular pasta) -- uncooked
1 (16 oz.) package frozen Sugar Snap stir-fry vegetable blend
1/2 (8 oz.) tub light cream cheese -- (about 1/2 cup)
1/2 cup nonfat sour cream
3 tablespoons fat-free milk
1 1/2 teaspoons salt-free herb-and-spice blend (such as
Mrs. Dash)
1/2 teaspoon salt
1/4 cup refrigerated shredded Parmesan cheese

1. Cook pasta according to package directions, omitting salt and fat. Add
vegetables to pasta the last 2 minutes of cooking. Drain; set aside.

2. While pasta drains, melt cream cheese in the same saucepan pasta was
cooked in (pan will still be warm) over low heat; add sour cream, stirring
until smooth. Add milk, stirring until smooth. Add spice blend and salt; stir
well. Add pasta mixture, and toss well. Sprinkle with Parmesan cheese.
Serve immediately. Yield: 5 (1 1/2-cup) servings. Recipe Time: 18
minutes.

FOR A QUICK MEAL: Serve with Asparagus Salad with Blue Cheese
(page 183) and warm dinner rolls. Recipe included.

Serving size (1 1/2 cups)
According to the cookbook:
Per serving: Cal 337; Carb 50.5g; Fat 6.3g (sat 3.2g); Fib 1.8g; Pro 14.2g;
Chol 17mg; Sod 497mg; Calc 127mg; Iron 0.1 mg
Exchanges: 1 Medium-Fat Meat, 3 Starch, 1 Vegetable
Weight Watcher Points: 7

Source:
"Weight Watchers Quick Cooking for Busy People Cookbook, page 55"
Copyright:
"Oxmoor House, Inc., 1999; ISBN 0-8487-1855-0"
Yield:
"7 1/2 cups"
Start to Finish Time:
"18:00"

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NOTES : Scanned & MC formatted (using MC_Buster) by Pamela S. on
7/1/99. REG 6 shared by Pamela S. from WI. USA on 7/20/99. Shared
by Pamela S. on 8/31/99 to the W. W. Forum.
Nutr. Assoc. : 0 0 0 0 0 0 0 0