Lean Pasta Primavera

Lean Pasta Primavera
Lean Pasta Primavera

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 16

    oz refrigerated fettuccine or 12 oz uncooked fettuccine

  • 2 1/2

    cups fat-free 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 freshed 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

Directions

Cook and drain fettuccine, cover to keep warm. Meanwhile, in a 2 quart saucepan; heat milk, cornstarch, basil, salt & pepper to a boil over medium-high heat, stir constantly with a wire whisk. Reduce heat to medium; simmer 2-5 minutes, stirring constantly, until sauce thickens. Remove from heat. 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. In non-stick 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.

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