Description
Whole wheat spaghetti in a creamy yet skinny vegetable sauce with green onions, bell peppers and tomatoes.
Ingredients
- 1 Tablespoon Oil
- 2 Red Bell Peppers, Diced Small
- 1 bunch Green Onions, Thinly Sliced Into Rings
- 1 teaspoon Italian Herbs
- 1 teaspoon Sugar
- 14 ounces, weight Whole Wheat Spaghetti
- 1 cup Low Fat Milk
- 4 Tablespoons Low-fat Cream Cheese
- 1 cup Vegetable Broth
- 3 Tablespoons Tomato Paste
- 2 Medium Tomatoes, Seeds Removed, Diced Small
- 4 cloves (Large) Garlic, Minced
- Salt And Pepper
- Chili Powder (optional)
Preparation
Heat oil in a large cast iron pan and cook peppers and green onions for a few minutes until a bit soft. Add herbs and the sugar and caramelize lightly. Add some salt and pepper.
Bring a large pan of water to a boil and cook spaghetti according to package instructions.
Mix milk, cream cheese, vegetable broth and tomato paste in a bowl and whisk carefully until smooth. Add the mixture to the vegetables in the pan together with tomatoes and garlic. Add salt and pepper to taste and chili powder if desired. Cook gently until vegetables are soft and sauce thickens.
Serve over spaghetti with a green salad on the side.
