Four-Cheese Pasta with CauliflowerKat Teusch
Recipe information
Yield
Makes 7 servings
Ingredients
1
1/4 cups skim milk
2
tablespoons light cream cheese
1
1/2 tablespoons whole-wheat flour
1
/4 teaspoon salt
1
/4 teaspoon freshly ground black pepper
1
/4 teaspoon garlic powder
Dash of cayenne pepper (optional)
3
/4 cup shredded cheddar
1
/2 cup shredded Monterey Jack cheese
1
/4 cup shredded Parmesan
1
/2 teaspoon Dijon mustard
4
cups cooked whole-wheat spiral pasta
2
cups chopped cauliflower (about 1/2 a medium head), steamed
Need to make a substitution?
Preparation
In a medium saucepan, combine milk, cream cheese, flour, salt, pepper, garlic powder and cayenne, if desired. Cook over medium-high heat, stirring, until mixture comes to a slow boil, 5 to 7 minutes. Remove pan from heat; stir in remaining cheeses and mustard until cheese melts. In a bowl, toss pasta with cauliflower; pour cheese mixture over top; stir. Divide pasta evenly among 7 bowls; serve immediately.
Nutrition Per Serving
Per serving: 235 calories
9 g fat
5 g saturated fat
27 g carbohydrates
4 g fiber
14 g protein per 1 cup
#### Nutritional analysis provided by Self