courtesy of the DASH diet
Disclaimer: This is a low-sodium recipe, but still extremely delish!
2 cups of broccoli florets
1 cup of mushrooms, sliced
1 cup of zucchini or yellow squash, sliced
or yellow squash
1 tablespoon of olive oil
2 garlic cloves, minced
3/4 cup fat-free evaporated milk
1/2 cup of parmesan cheese
8 ounces of a whole-wheat pasta of your choice
1/2 cup of chopped fresh parsley (optional)
In a large pot fitted with a steamer basket, bring about 1 inch of water to boil. Add the broccoli, mushrooms, and zucchini. Cover and steam until tender-crisp, about 10 minutes. Remove from the pot.
In a large saucepan, heat the 1 tablespoon of olive oil over medium heat. Add the garlic and sauté over medium heat for 2 to 3 minutes. Add the steamed vegetables and stir or shake to coat the vegetables from the garlic. Remove the saucepan from the heat but keep warm.
In another large saucepan, heat the remaining 1 teaspoon of olive oil, evaporated milk, and Parmesan cheese. Sit continuously over medium heat until somewhat thickened and heated without scalding. Remove the saucepan from the heat, but keep warm.