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Thread: Pasta Primavera - 4 points

  1. #1
    mrszotz Guest


    From the AccuWeather Low-Fat Cookbook

    Pasta Primavera

    2 cups broccoli florets
    1 can (10 3/4 oz) condensed low-fat cream of chicken or
    mushroom soup, undiluted
    1 large carrot, julienned
    1/2 cup skim milk
    1/4 cup grated nonfat Parmesan cheese
    1 garlic clove, minced
    1/2 tsp. pepper
    3 cups cooked spaghetti

    In a large saucepan, combine the first seven ingredients. Cook, uncovered, over medium heat until vegetables are tender, about 12 minutes. Stir in spaghetti, heat through. Makes 4 servings.

    Nutrition Facts per serving: 238 calories, 425 mg sodium, 8 mg cholesterol, 43 g carbohydrate, 11 g protein, 2 g fat, 3 g fiber. Exchanges: 2 starch, 2 vegetable, 1/2 fat.

    Weight Watchers Points: 4 pts per serving

  2. #2


    That sounds so good. I have been looking for a recipe that you would use cream of mushroom soup! Is a serving 1c? Thanks [img]smile.gif[/img]

  3. #3
    mrszotz Guest


    Yes, 1 cup per serving. I think this would be good with any squash too!!


  4. Default

    Thanks for the recipe! This sounds like a good way to sneak in veggies! My DH only eats salad! But I bet he'd eat this.
    Start- 230<br />made it to - 189<br />Went AWOL, back to 210<br />Recommitting!

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