Ingredients25 m servings 210 cals
- Cook pasta in a large saucepan according to package directions. Add vegetables during the last 3-4 minutes of cooking. Drain.
- Whisk together broth, wine, flour, dill weed, garlic salt, and thyme in same saucepan. Bring to a boil, stirring constantly; simmer 1 minute. Add cream; gently stir in vegetables and pasta. Cook until heated through. Garnish with Parmesan cheese if desired.
Per Serving: 210 calories; 5 g fat; 34 g carbohydrates; 7.1 g protein; 14 mg cholesterol; 343 mg sodium. Full nutrition
ReviewsRead all reviews 7
I gave this 5 stars because it gets your veggies in and still tastes great! Otherwise it's pretty standard, but I'll definitely make it again.
This was really yummy and light, a perfect springtime dish! I love that it's flexible on the veggies--I used up some produce leftover from this week. I also diced a chicken breast and added, t...
Delicious... just needed a little bit more flavor, maybe double the dill and garlic. I substituted veggie broth for chicken, and whipping cream for heavy cream, and added fresh pepper. Used lef...
Big hit in our family (including 3 year old and 1 year old) and a great way to get in lots of veggies. My changes: sub fat free half & half for the cream; sub chicken broth for white wine; any ...
This was excellent. I didn't add the heavy cream but it still tasted good. You can probably add seafood or diced chicken to this as well and it would be good.
Yum!!! Didn't add cream at all. Light & so very refreshing. My daughter just gobbled it up! Thanks