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6
POINTS
per
serving
Ingredients:
1/4
teaspoon dried oregano
2 cups brussels sprouts
1/2 cup green beans
1 cup peeled and diced potatoes
1 cup peeled and sliced carrots
1/2 cup minced onion
2 tablespoons water
1 (8 ounce) container sour cream
2 tablespoons cornstarch
2 tablespoons grated Parmesan cheese
salt and pepper to taste
Instructions:
In
a large pot of salted boiling water, cook pasta
until al dente; drain immediately. Keep pasta
warm.
Meanwhile in a medium saucepan on high heat, combine
the cup of water, vegetable bouillon, tarragon,
red pepper and oregano. Bring the mixture to a
boil and add the brussel sprouts, green beans,
potatoes, carrots and onion. Turn the stove down
to medium heat and let the vegetables cook until
tender.
Stir the 2 tablespoons of water into the vegetable
mixture and add the sour cream and the flour or
cornstarch. Stir well and cook until thickened
and bubbly. Serve the vegetable mixture over the
warm spaghetti and top with Parmesan cheese. Season
with salt and pepper to taste.
Yield:
4 servings
6 POINTS per serving
Nutritional
Information:
Calories
245, Protein 7g, Total Fat 13g, Sodium 171mg,
Cholesterol 27mg, Carbohydrates 28g, Fiber 4g
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