- I haven't tried this recipe out yet but saw it this morning and decided it is on the menu for tonight! I happen to have lots of veggies in my fridge that need to be used up and love the ingredient list because it isn't anything that I don't normally keep stocked in my kitchen or pantry. This recipe still gives you a creamy flavorful pasta but doesn't have all of the fat and calories! And it is loaded with veggies to add tons of texture and flavor. If you don't have all of the veggies suggested, that's ok! Add in broccoli or cauliflower, any color of bell pepper, use whatever kind of veggies your family likes. That is the great thing about cooking, you can customize things to what you and your family enjoy! Give it a try, I am positive you will be glad you did!
- Healthified Tomato Basil Primavera
- Prep Time: 15 minutes
- Total Time: 35 minutes
- Servings: 6
- 8 ounces dried whole wheat or whole grain penne or mostaccioli
- 2 cups Green Giant® 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 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)
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.
Add herb sauce to pasta mixture; toss gently to coat. Divide among six serving plates. If desired, sprinkle with green onions.
- Source: Live Better America
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