Low Fat Spaghetti Primavera Alfredo

Name: Low Fat Spaghetti Primavera Alfredo
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 , 6 serving(s)
Ingredients: 8 ounces spaghetti noodles; 1/4 teaspoon sea salt; 1/4 teaspoon white pepper; 2 tablespoons I Can't Believe It's Not Butter® Spread; 2 tablespoons flour; 1 1/2 tablespoons nonfat dry milk powder; 1 cup parmesan cheese; 3 cups skim milk; 1 garlic clove, finely chopped; 1/2 head broccoli, chopped; 1/2 head cauliflower, chopped; 1 large carrot, chopped; 8 baby portabella mushrooms, sliced

Submitted by Diane Ludy

"An healthier alternative to the heavy cream alfredo dishes, this one combines a variety of wonderful veggie flavors, topped off with a light and creamy finish."

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Ready In:: 40mins
Ingredients:: 13
Serves:: 6

ingredients

8 ounces spaghetti noodles
¹⁄₄ teaspoon sea salt
¹⁄₄ teaspoon white pepper
2 tablespoons I Can't Believe It's Not Butter® Spread
2 tablespoons flour
1 ¹⁄₂ tablespoons nonfat dry milk powder
1 cup parmesan cheese
3 cups skim milk
1 garlic clove, finely chopped
¹⁄₂ head broccoli, chopped
¹⁄₂ head cauliflower, chopped
1 large carrot, chopped
8 baby portabella mushrooms, sliced

directions

Boil pot of water, add 1 tsp of the sea salt to the pan.
Add spaghetti noodles and allow to cook until al dente, approximately 9 minutes.
Make a roux: Pour butter into a saucepan heat until bubbling, then combine flour into saucepan and cook on medium heat, stirring constantly for 3 minutes.
Add milk to saucepan and continue heating and stirring the mixture.
Combine broccoli, cauliflower and carrot in a steamer and cook until crisp-tender, approximately 4-5 minutes.
Add milk powder, parmesean, garlic, mushrooms, pepper and the rest of the sea salt to the saucepan and cook on medium-low heat for another 8 minutes.
Let sauce cool and thicken for 1-2 minutes.
Drain spaghetti noodles and serve topped with veggies and cream sauce.