Creamy Ziti
added 03/07/08
Serves
6
This
dish makes use of the blender or food processor to purée
vegetables and other ingredients into a creamy sauce that can be
tossed with ziti, penne, or other medium pasta shapes. Vary the
vegetables that are left whole, or stir cooked chicken, turkey,
or ham into sauce before heating it.
12
oz. ziti, penne, or other medium pasta, uncooked
1/2
tsp. olive oil
1
small onion, diced
1
red pepper, diced
1
yellow pepper, diced
1
cup non-fat sour cream
1/2
lb. fresh spinach, washed and dried
3/4
cup skim milk
1/4
cup Dijon mustard
3
Tbs. minced fresh Italian parsley OR 1 Tbs. dried parsley
1
tsp. dried dill leaves
1
Tbs. lemon juice
3/4
tsp. hot sauce
Cook
pasta in plenty of boiling water until done but still firm to the
bite (al dente). While pasta is cooking, warm the oil in a large
nonstick skillet over medium heat. Add the onion and the red and
yellow peppers, cover the pan, and cook for 5 minutes or until peppers
are soft.
Purée
the sour cream, spinach, milk, mustard, parsley, dill, lemon juice,
and hot sauce in a food processor or blender until very smooth.
Add to the vegetables in the skillet and heat to a simmer.
Drain pasta well and toss with the sauce. Season to taste with salt
and pepper.
Per
serving: 356 calories; 17 g protein; 66 g carbohydrates; 3 g fat;
1 mg cholesterol; 321 mg sodium
% calories from fat: 6%; from saturated fat: 0.7%
- flagged
