Y’all know how much I love pasta and Linguini with Skinny White Sauce is absolutely wonderful!

Yield: 8

Linguini with Skinny White Sauce

Name: Linguini with Skinny White Sauce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8
Ingredients: 3 tsp olive oil; 3 cloves garlic, minced; 1 1/2 C vegetable broth; 4 oz neufchâtel cream cheese; 1/2 C parmesan, shredded; 2 Tbsp flour; 1/2 tsp sea salt; 1/2 tsp pepper; 1 yellow squash, cut into 1/4 inch slices; 1 zucchini squash, cut into 1/4 inch slices; 1 C broccoli florets; 10 oz whole wheat linguini; 3 Tbsp pine nuts; 3 Tbsp fresh basil, thinly sliced

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Ingredients

3 tsp olive oil
3 cloves garlic, minced
1 1/2 C vegetable broth
4 oz neufchâtel cream cheese
1/2 C parmesan, shredded
2 Tbsp flour
1/2 tsp sea salt
1/2 tsp pepper
1 yellow squash, cut into 1/4 inch slices
1 zucchini squash, cut into 1/4 inch slices
1 C broccoli florets
10 oz whole wheat linguini
3 Tbsp pine nuts
3 Tbsp fresh basil, thinly sliced

Instructions

In a pot with a lid, over medium high heat; steam vegetables in 1/4 C water until tender firm.
Prepare pasta according to package directions.
Drain and rinse.
Meanwhile, in a small sauce pan over medium heat olive oil, add garlic and cook for 2 minutes.
Add vegetable broth, increase heat to medium high and bring to boil.
Whisk in cream cheese, parmesan, and flour; stirring with each addition.
Remove from heat.
Add fresh basil, salt, and pepper; stir.
In a large serving bowl combine noodles and vegetables.
Toss, add sauce, lightly toss to combine.
Top with pine nuts and parmesan.
Enjoy!