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Radiatore Pasta Primavera

8 servings


1/3 cup non-fat dry milk
1 1/2 cups skim milk
1 package Butter Buds
1/4 cup hot water
1 tablespoon canola oil
1/2 tablespoon flour
1/4 teaspoon dry mustard
1 cup grated low-fat cheddar cheese
1/4 cup grated parmesan cheese
1 cup frozen or fresh peas, sugar snap or pea pods, thawed
1 lb radiatore pasta
1/2 lb asparagus spears, trimmed and sliced into 1" pieces
3 carrots, peeled and sliced


  1. Cook pasta according to directions. Drain and reserve.Dissolve dry milk in skim milk.
  2. Dissolve Butter Buds in hot water and set aside. Place oil in a medium saucepan, stir in flour and cook for one minute until bubbly but not brown. Remove from heat and stir in milk mixture.
  3. Return to heat and stir in Butter Buds, mustard and cheeses. Cook over medium heat until thickened. Season to taste. Stir in peas and keep warm.
  4. Add asparagus and carrot slices during the last five minutes of cooking. Drain and place pasta in large serving bowl.Pour sauce over pasta, toss until well mixed and serve immediately.


Per serving
Total calories 318
Fat 4.5 g
Cholesterol 7 mg
Protein 17 g
Carbohydrate 53 g

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