Lean Pasta Primavera

Thanks to the two-cheese sauce and variety of vegetables, this trimmed-down version is still full of flavor.

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Prep Time 60 min
Total Time 60 min
Servings 6

Ingredients

16: oz refrigerated fettuccine or 12 oz uncooked fettuccine

2 1/2: cups fat-free (skim) 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 fresh 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

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Directions

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.