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Herb & Vegetable Lite Pasta Recipe

by CookEatShare Cookbook

Ingredients

8 ounce. uncooked vermicelli 2 c. raw vegetables (shredded carrot, cabbage, etc.) 1 tbsp. butter

2 tbsp. flour (all-purpose) 1 c. low fat lowfat milk

Directions

1. SEASONINGS: Salt, garlic salt, black pepper, basil leaves, thyme, dill seed, bay leaves, parsley leaves or possibly tarragon - use any amount or possibly combination to taste.
2. Heat butter in saucepan, stir in flour till blended. Add in lowfat milk gradually, then add in seasonings. Cook and stir till thickened. Place raw vegetables on top of cooked, liquid removed and rinsed vermicelli. Top with sauce.

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