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Creamy Parmesan Pasta and Vegetables (Hold the cream!)

Makes: 4 Servings

Prep Time: 5 minutes

Total Time: 30 minutes


  • 7 ounces (½ box) Ronzoni Whole Grain Linguini, cooked without salt
  • 2 pints grape tomatoes
  • 2 medium zucchini squash, sliced
  • ¼ tablespoon extra virgin olive-oil
  • 1 garlic clove, minced
  • 1 cup fat-free milk
  • ½ cup America’s Choice Shaved Parmesan Cheese
  • 1 tablespoon light Smart Balance spread
  • 2 ounces fresh basil, finely chopped


  1. Preheat oven to 375ºF.
  2. In a bowl, mix the tomatoes, zucchini, garlic and olive oil. Coat thoroughly. Place on a baking sheet and roast for 25 minutes.
  3. Bring three quarts of water to a boil in a large pot. Add the pasta. Continue to cook for about 12 minutes or until desirable texture.
  4. Heat butter over low to medium in a small saucepan. Add milk.
  5. Stirring vigorously, add the flour. Bring to a boil.
  6. Lower heat and continue to stir for about two to three minutes.
  7. Stir in fresh basil and Parmesan cheese.
  8. Pour over roasted vegetables and linguini and enjoy!

Nutrition Facts Per Serving: 350 Calories, 8 g Fat (2.5 Sat), 40 mg Cholesterol, 135 mg Sodium, 60 g Carbohydrate, 5 g Fiber, 18 g Protein



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