A low fat and low sodium version of pasta primavera.
||Set 6-8 cups of water on to boil. No salt.
||Saute chopped onion and minced garlic in olive oil until golden brown. It's fine to caramelize them as well (about 20-30 minutes, stir frequently).
||While onion is caramelizing, add vegetable stock and milk into a small saucepan over low heat. Add pepper and/or chicken seasoning to taste.
||Once water is boiling, add pasta. Then add flour to caramelized onions and cook about a minute, stirring constantly. Add milk/stock mixture to onions, deglazing the pan and stirring until mixture smooths out.
||Halfway through pasta cook time add Normandy vegetable blend to hot water. Continue to cook until pasta is al dente and drain in a colander.
||Once sauce has thickened up, add Parmesan cheese and blend in. Check for seasoning.
||Add vegetables/pasta to a bowl and toss in sauce. Serve.
There are 224 calories in 1 serving of Normandy Primavera.
Calorie split: 11% fat, 72% carbs, 17% protein.
Amount Per Serving
% Daily Values*
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