Low Fat Spaghetti Primavera Alfredo

• 8 ounces spaghetti noodles
• 14 teaspoon sea salt
• 14 teaspoon white pepper
• 2 tablespoons I Can't Believe It's Not Butter Spread
• 2 tablespoons flour
• 1 12 tablespoons nonfat dry milk powder
• 1 cup parmesan cheese
• 3 cups skim milk
• 1 garlic clove, finely chopped
• 12 head broccoli, chopped
• 12 head cauliflower, chopped
• 1 large carrot, chopped
• 8 baby portabella mushrooms, sliced

1. Boil pot of water, add 1 tsp of the sea salt to the pan.
2. Add spaghetti noodles and allow to cook until al dente, approximately 9 minutes.
3. Make a roux: Pour butter into a saucepan heat until bubbling, then combine flour into saucepan and cook on medium heat, stirring constantly for 3 minutes.
4. Add milk to saucepan and continue heating and stirring the mixture.
5. Combine broccoli, cauliflower and carrot in a steamer and cook until crisp-tender, approximately 4-5 minutes.
6. Add milk powder, parmesean, garlic, mushrooms, pepper and the rest of the sea salt to the saucepan and cook on medium-low heat for another 8 minutes.
7. Let sauce cool and thicken for 1-2 minutes.
8. Drain spaghetti noodles and serve topped with veggies and cream sauce.

noodles, salt, white pepper, i, flour, nonfat dry milk powder, parmesan cheese, milk, garlic, broccoli, cauliflower, carrot, portabella mushrooms

Taken from www.food.com/recipe/low-fat-spaghetti-primavera-alfredo-302887 (may not work)