March Medley (Meatless Monday)

Tonight's Veggie Linguine Alfredo dish was inspired by Clean Eating Magazine. 

Veggie Linguine Alfredo

(Serves 2)

Veggies
1 teaspoon olive oil
1 carrot, peeled and sliced in thin strips
1/2 cup fresh broccoli, chopped
Broccoli stem, peeled and sliced in thin strips
1 teaspoon canola oil
1/4 cup onion diced
1/3 cup grape tomatoes, halved
Saute carrot strips in olive oil for 6 minutes.  Add broccoli and 1/4 cup water.  Cook 2 minutes.  Remove carrots and broccoli to a bowl.  Saute onion in canola oil for 2 minutes.  Add tomatoes and cook, stirring another minute.  Remove to bowl with carrots and broccoli.

Pasta
3 ounce spinach linguine
Heat water to a boil.  Add linguine and cook for 3 minutes.  Drain.

Sauce
Saute garlic in buttery spread for 1 minute.  Add flour and stir another minute.  Gradually add milk, whisking constantly until milk comes to a simmer.  Add nutmeg.  Cook until thick.  Add 1/2 the cheese, stirring to melt.
2 garlic cloves, minced
1 tablespoon Earth Blend buttery spread

1 tablespoon whole wheat flour 
1 cup skim milk
1/8 teaspoon nutmeg
1/3 cup Parmesan cheese, grated

Mix sauce, pasta and veggies.  Portion into bowls.  Garnish with remaining cheese and fresh cilantro.

 
Eating out less and cooking meals at home is one of the best ways to eat healthy!