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Lean Pasta Primavera

Lean Pasta Primavera
Recipe Tip
We've reduced the fat by using skim milk, but whole milk will work in this recipe.
Cut-up asparagus can be substituted for the broccoli--add it with the pea pods.

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Dinner ready in an hour! Try this pasta dish that’s cooked with two-cheese sauce and a variety of vegetables - a hearty meal. From eatbetteramerica.
Prep Time:1 hr
Start to Finish:1 hr
makes:6 servings (1 1/2 cups each)
16oz refrigerated fettuccine or 12 oz uncooked fettuccine
2 1/2cups fat-free (skim) milk
3tablespoons cornstarch
1tablespoon chopped fresh basil or 1 teaspoon dried basil leaves
1/2teaspoon salt
1/4teaspoon pepper
1cup light ricotta cheese
1/3cup shredded Parmesan cheese
1/3cup chicken broth
4cloves garlic, finely chopped
2cups sliced fresh mushrooms (about 5 oz)
2cups broccoli florets
6medium green onions, cut into 1-inch pieces
2cups halved fresh snow pea pods
1cup halved cherry tomatoes
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.
High Altitude (3500-6500 ft): Increase milk to 3 cups. Increase chicken broth to 1/2 cup. Use small broccoli florets. In step 2, heat to boiling over medium heat, stirring constantly to avoid scorching.
Nutritional Information
1 Serving: Calories 360 (Calories from Fat 50); Total Fat 5g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 55mg; Sodium 690mg; Total Carbohydrate 56g (Dietary Fiber 4g, Sugars 12g); Protein 21g Percent Daily Value*: Vitamin A 20%; Vitamin C 40%; Calcium 35%; Iron 20% Exchanges: 2 Starch; 1 Other Carbohydrate; 1/2 Skim Milk; 1 Vegetable; 1 Lean Meat Carbohydrate Choices: 4 
*Percent Daily Values are based on a 2,000 calorie diet.
 
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