Pot Pie with Carrots, Spinach, and Sugar Snap Peas

Serves 8 / Rich and satisfying, this grown-up approach to an American classic adds sugar snap peas, white wine, and lots of fresh basil, and even sneaks in a serving of cauliflower. Preparation tips: For the fastest fix, use leftover cauliflower, or microwave frozen cauliflower. If carrots are thicker than a pencil, halve lengthwise.

1 cup cooked cauliflower
1/2 cup low-sodium vegetable broth
1 tablespoon extra-virgin olive oil
1/2 small red onion, thinly sliced
1 cup very thin baby carrots
2 small red potatoes, cut into large dice
2 tablespoons unbleached all-purpose flour
1/4 cup reduced-fat (2 percent) milk
1/4 cup white wine
2 cloves garlic, pressed or minced
1 cup sugar snap peas, washed and trimmed
2 cups baby spinach leaves, firmly packed
1/4 cup minced fresh basil
1/4 teaspoon white pepper
Salt (optional)
2 9-inch whole-wheat deep-dish pie crusts (fresh, or frozen and thawed)

1. Preheat oven to 350°. In a blender, purée cauliflower with broth. Set aside.
2. In a large skillet, heat olive oil and sauté onion, carrots, and potatoes over medium heat for 5 minutes, or until onions are soft. Sprinkle flour into skillet and stir to coat vegetables; cook for 1 minute, stirring constantly. Stir in milk and wine and cook for 2 minutes, until thickened. Remove from heat and stir in cauliflower mixture, garlic, sugar snap peas, spinach, basil, and white pepper. Season with salt, if desired.
3. Fit one pie crust into a 9-inch pie dish. Spoon mixture onto pie crust, gently pressing down and mounding slightly. Carefully place second pie crust on top of filling; trim overhang, flute edges, and make four steam slits in top crust. Bake for 35–40 minutes, until crust is golden. Remove and let stand for 5 minutes before cutting.

PER SERVING: 299 cal, 53% fat cal, 18g fat, 6g sat fat, 1mg chol, 4g protein, 32g carb, 4g fiber, 248mg sodium