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Tomato-Basil Pasta Primavera

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  • Prep 15 min
  • Total 35 min
  • Ingredients 14
  • Servings 6
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83% less fat • 89% less cholesterol than the original recipe. Thyme and basil punch up satisfying fresh flavor in this light vegetarian entrée.
by Qué Rica Vida Cocina
Updated Sep 20, 2016
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Ingredients

  • 8 ounces dried whole wheat or whole grain penne or mostaccioli
  • 2 cups frozen sugar snap peas
  • 1 cup assorted fresh vegetables (such as fresh red sweet pepper strips, 2-inch-long pieces trimmed fresh asparagus, and/or quartered-lengthwise packaged peeled baby carrots)
  • 1 cup sliced zucchini or summer squash
  • 1 cup halved cherry tomatoes
  • 1/2 cup Progresso™ reduced-sodium chicken broth
  • 3 tablespoons Gold Medal™ all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/4 cups low-fat milk
  • 1/4 cup dry sherry or Progresso™ reduced-sodium chicken broth
  • 3/4 cup finely shredded Parmesan or Asiago cheese (3 ounces)
  • 1/2 cup lightly packed fresh basil, coarsely chopped
  • 4 teaspoons snipped fresh thyme or oregano
  • 1/3 cup sliced green onions (optional)

Directions

  •  
    1
    In a 4-quart Dutch oven, cook pasta according to package directions; add the sugar snap peas and the 1 cup assorted vegetables for the last 2 minutes of cooking. Drain well. Return to hot Dutch oven. Add zucchini and cherry tomatoes.
  •  
    2
    In a medium saucepan, whisk together chicken broth, flour, and salt until smooth. Stir in milk and sherry. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Remove from heat; stir in cheese, basil, and thyme.
  •  
    3
    Add herb sauce to pasta mixture; toss gently to coat. Divide among six serving plates. If desired, sprinkle with green onions.

Nutrition Information

280 Calories, 5g Total Fat, 14g Protein, 42g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 1/3 cups
Calories
280
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
3g
14%
Trans Fat
0g
Cholesterol
10mg
4%
Sodium
550mg
23%
Potassium
380mg
11%
Total Carbohydrate
42g
14%
Dietary Fiber
4g
19%
Sugars
6g
Protein
14g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
15%
15%
Calcium
30%
30%
Iron
15%
15%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • 83% less fat • 89% less cholesterol than the original recipe. Thyme and basil punch up satisfying fresh flavor in this light vegetarian entrée.
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