Veggie Pasta with Pesto Cream Sauce (Vegan Optional)

Veggie Pasta with Pesto Cream Sauce

• Pasta (any type)
• 1 cup skim milk*
• ½ packet of creamy pesto sauce mix
• 1 zucchini (diced into small pieces)
• 1 squash (diced into small pieces)
• 1 packet 8-12 oz mushrooms (sliced)
• 1-2 cups broccoli (chopped into smaller pieces)
• 1 tbs Smart Balance Light® butter
• ¼ cup shredded Mozzarella*
• ½ tsp garlic salt
• ¼ tsp pepper

Prepare pasta as instructed on box.

Meanwhile, heat one tablespoon of olive oil over medium heat in a medium-sized skillet. Add sliced mushrooms, diced zucchini, squash and broccoli and sauté for about 5-10 minutes, until the mushrooms turn from white to brown.

Combine skim milk and creamy pesto sauce mix medium saucepan over medium-high heat. Add butter and stir mixture with a whisk until slightly thickened (3-5 minutes). Once desired thickness is achieved, add in shredded Mozzarella and stir in until melted.

Remove pesto sauce from heat and add in the sautéed mushrooms, zucchini, squash and broccoli. Toss with cooked pasta and serve immediately.

*To make this dish vegan, substitute soy or almond milk for the skim milk and omit the Mozzarella cheese.