Lean Pasta Primavera
By strwbrry
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
Details
Servings 6
Preparation
Step 1
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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