Lean Creamy Pasta Primavera

By lindybug

Ingredients

• 16 oz refrigerated fettuccine or 12 oz uncooked fettuccine
• 2 1/2 cups fat free skim milk
• 3 Tbsp cornstarch
• 1 Tbsp chopped fresh basil or 1 tsp dried
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 cup light ricotta cheese
• 1/3 cup shredded parmesan
• 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" pieces
• 2 cups of halved fresh snow pea pods or asparagus
• 1 cup halved cherry tomatoes

Preparation

Step 1

1. Cook and drain fettuccine as directed on pkg; cover to keep warm

2. Meanwhile, in 2 qt saucepan, heat milk, cornstarch, basil, salt and pepper to boiling over med-high heat, stirring constantly with wire whisk. Reduce heat to med; simmer 2-5 min, 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. Cover; blend on med-low speed until smooth. Return mixture to remaining sauce in saucepan; stir well.

4. In nonstick 8 qt Dutch oven or stockpot, heat broth to boiling over med-high heat. Add garlic; cook 2 min stirring occasionally. Add mushrooms, broccoli and onions; cover and cook 4 min. Add pea pods and tomatoes; cook 1 min longer. Add sauce and cooked fettuccine; heat until hot. Transfer to serving platter; sprinkle with remaining parmesan.