Lean Pasta Primavera

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

  • prep time 60 min
  • total time 60 min
  • ingredients 15
  • servings 6

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    360
    (
    Calories from Fat
    50),
    % Daily Value
    Total Fat
    5g
    5%
    (Saturated Fat
    2g,
    2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    55mg
    55%;
    Sodium
    690mg
    690%;
    Total Carbohydrate
    56g
    56%
    (Dietary Fiber
    4g
    4%
      Sugars
    12g
    12%
    ),
    Protein
    21g
    21%
    ;
    % Daily Value*:
    Vitamin A
    20%;
    Vitamin C
    40%;
    Calcium
    35%;
    Iron
    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 Choices:
    4
    *Percent Daily Values are based on a 2,000 calorie diet.
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