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Lean Pasta Primavera

(2)
  0 reviews
  • 60 min prep time
  • 60 min total time
  • 15 ingredients
  • 6 servings
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Thanks to the two-cheese sauce and variety of vegetables, this trimmed-down version is still full of flavor.

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

  • 1 Cook and drain fettuccine as directed on package; cover to keep warm.
  • 2 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.
  • 3 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.
  • 4 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.
  • 1 Cook and drain fettuccine as directed on package; cover to keep warm.
  • 2 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.
  • 3 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.
  • 4 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.

Expert Tips

We've reduced the fat by using skim milk, but whole milk will work in this recipe.

Cut-up asparagus can be substituted for the broccoli--add it with the pea pods.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
360
% Daily Value
Total Fat
5g
8%
Saturated Fat
2g
9%
Trans Fat
0g
0%
Cholesterol
55mg
18%
Sodium
690mg
29%
Total Carbohydrate
56g
19%
Dietary Fiber
4g
17%
Protein
21g
21%
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
40%
40%
Calcium
35%
35%
Iron
20%
20%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 1/2 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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