LEAN PASTA PRIMAVERA

Lean Pasta Primavera image

Thanks to the two-cheese sauce and variety of vegetables, this trimmed-down version is still full of flavor.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 6

Number Of Ingredients 15

Ingredients

16 oz refrigerated fettuccine or 12 oz uncooked fettuccine
2 1/2 cups fat-free (skim) milk
3 tablespoons cornstarch
1 tablespoon chopped fresh basil or 1 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup light ricotta cheese
1/3 cup shredded Parmesan cheese
1/3 cup chicken broth
4 cloves garlic, finely chopped
2 cups sliced fresh mushrooms (about 5 oz)
2 cups broccoli florets
6 medium green onions, cut into 1-inch pieces
2 cups halved fresh snow pea pods
1 cup halved cherry tomatoes

Steps:

Cook and drain fettuccine as directed on package; cover to keep warm.
Meanwhile, in 2-quart saucepan, heat milk, cornstarch, basil, salt and pepper to boiling over medium-high heat, stirring constantly with wire whisk. Reduce heat to medium; simmer 2 to 5 minutes, stirring constantly, until sauce thickens. Remove from heat.
In blender or food processor, place 1/2 cup of the sauce, the ricotta cheese and 1/4 cup of the Parmesan cheese. Cover; blend on medium-low speed until smooth. Return mixture to remaining sauce in saucepan; stir well.
In nonstick 8-quart Dutch oven or stockpot, heat broth to boiling over medium-high heat. Add garlic; cook 2 minutes, stirring occasionally. Add mushrooms, broccoli and onions; cover and cook 4 minutes. Add pea pods and tomatoes; cook 1 minute longer. Add sauce and cooked fettuccine; heat until hot. Transfer to serving platter; sprinkle with remaining Parmesan cheese.

Nutrition Facts : Calories 360, Carbohydrate 56 g, Cholesterol 55 mg, Fiber 4 g, Protein 21 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 12 g, TransFat 0 g