March 1, 2012

the kitchen sink

This creamy veggie pasta dish is one of my favorites for one reason.  You can add everything but the kitchen sink and it still tastes fabulous!  

This dish can absolutely be made with meat, but is just as delicious as a meatless main and a perfect meal to work into your menu rotation.


This reduced-fat version of a traditional cream sauced pasta dish,  is more figure friendly than one you would order at a restaurant. Served with a green salad and sans bread will keep your carbs in check and meal balanced.

Creamy Veggie Pasta
For the "sauce"-
  • 3/4 C Italian Dressing (or vinaigrette style dressing of choice)
  • 1/2 C skim milk
  • 1/4 C fat free half and half
  • 6 oz reduced fat cream cheese, softened
1 Box Bow tie Pasta* (I use multi-grain pasta for added nutrition)
Veggies/Fillers of Choice

-Vegetable/Filler suggestions:
diced tomatoes (canned & drained or fresh)
black beans (drained)
feta chunks
shredded carrots
green pepper
green beans
caramelized onion

 *I usually cook the entire box of bow tie pasta and then only put 3/4 of the pasta into the dish, so it is a bit more "saucy".  I save the other 1/4 for either a later dish, or an easy lunch later in the week by adding pre-made pesto and feta cheese.


Chop and saute desired veggies until translucent or caramelized in a large pan with high sides.  Keep warm. 




Cook pasta according to box directions.   Drain the pasta and add to the veggies and combine. 


In a separate bowl whisk together the Italian Dressing (I make my own using Good Seasons dressing packet and put it in the fridge to come together a bit before adding to the sauce), milk, half and half and cream cheese. 

This mixture will be lumpy, but don't worry, when it hits the warm veggies and hot pasta it will thin out. 


Combine, let rest for 5 minutes so the sauce can thicken slightly  and serve warm.  Top with cheese if desired.


Happy Friday Eve!

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