Thanks to the two-cheese sauce and variety of vegetables, this trimmed-down version is still full of flavor.
Lean Pasta Primavera
- Prep Time 60 min
- Total 60 min
- Servings 6
- Ingredients 15
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
Instructions
-
Step1Cook and drain fettuccine as directed on package; cover to keep warm.
-
Step2Meanwhile, 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.
-
Step3In 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.
-
Step4In 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.
Nutrition
360
Calories
5g
Total Fat
21g
Protein
56g
Total Carbohydrate
12g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 360
- Calories from Fat
- 50
- Total Fat
- 5g
- 8%
- Saturated Fat
- 2g
- 9%
- Trans Fat
- 0g
- Cholesterol
- 55mg
- 18%
- Sodium
- 690mg
- 29%
- Potassium
- 640mg
- 18%
- Total Carbohydrate
- 56g
- 19%
- Dietary Fiber
- 4g
- 17%
- Sugars
- 12g
- Protein
- 21g
% Daily Value*:
- Vitamin A
- 20%
- 20%
- Vitamin C
- 40%
- 40%
- Calcium
- 35%
- 35%
- Iron
- 20%
- 20%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 1/2 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 0 Fat;Carbohydrate Choice
4Tips from the Betty Crocker Kitchens
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