- 6
Ingredients
- 6 (3)
- 16 oz refrigerated fettuccine or 12 oz uncooked fettuccine (8 oz)
- 2 1/2 cups fat-free (skim) milk (1 1/4 Cups or use Almond Milk)
- 3 tablespoons cornstarch (1 Tbsp+1 1/2 tsp)
- 1 tablespoon chopped fresh basil or 1 teaspoon dried basil leaves (1 1/2 tsp)
- 1/2 teaspoon salt (1/4 tsp)
- 1/4 teaspoon pepper (1/8 tsp)
- 1 cup light ricotta cheese (1/2 Cup
- 1/3 cup shredded Parmesan cheese (2 Tbsp+2 tsp)
- 1/3 cup chicken broth (2 Tbsp+2 tsp)
- 4 cloves garlic, finely chopped (2 Cloves)
- 2 cups sliced fresh mushrooms (about 5 oz) (1 Cup)
- 2 cups broccoli florets (1 Cup)
- 6 medium green onions, cut into 1-inch pieces (3 Onions)
- 2 cups halved fresh snow pea pods (1 Cup)
- 1 cup halved cherry tomatoes (1/2 Cup)
Preparation
Step 1
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.