Tomato-Basil Pasta Primavera
ounces dried whole wheat or whole grain penne or mostaccioli
cups frozen sugar snap peas
cup assorted fresh vegetables (such as fresh red sweet pepper strips, 2-inch-long pieces trimmed fresh asparagus, and/or quartered-lengthwise packaged peeled baby carrots)
cup sliced zucchini or summer squash
cup halved cherry tomatoes
cup Progresso™ reduced-sodium chicken broth
tablespoons Gold Medal™ all-purpose flour
cup dry sherry or Progresso™ reduced-sodium chicken broth
cup finely shredded Parmesan or Asiago cheese (3 ounces)
cup lightly packed fresh basil, coarsely chopped
teaspoons snipped fresh thyme or oregano
cup sliced green onions (optional)
In a 4-quart Dutch oven, cook pasta according to package directions; add the sugar snap peas and the 1 cup assorted vegetables for the last 2 minutes of cooking. Drain well. Return to hot Dutch oven. Add zucchini and cherry tomatoes.
In a medium saucepan, whisk together chicken broth, flour, and salt until smooth. Stir in milk and sherry. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Remove from heat; stir in cheese, basil, and thyme.
Add herb sauce to pasta mixture; toss gently to coat. Divide among six serving plates. If desired, sprinkle with green onions.
Serving Size: 1 1/3 cups
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- 83% less fat • 89% less cholesterol than the original recipe. Thyme and basil punch up satisfying fresh flavor in this light vegetarian entrée.