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Feb 5, 2013

Tomato-Basil Pasta Primavera

Tomato-Basil Pasta Primavera

Tomato-basil-pasta-primavera.png

 Ingredients Needed:

  • 8 oz. – dried whole wheat or whole grain penne pasta
  • 2 cups – frozen sugar snap peas
  • 1 cup – assorted fresh vegetables
  • 1 cup – sliced zucchini (or squash depending on liking)
  • 1 cup – cherry tomatoes (halved or diced)
  • ½ cup – reduced-sodium chicken broth
  • 3 Tbsp. – all-purpose flour
  • ¼ tsp. – salt
  • 1 ¼ cups – low-fat milk
  • ¼ cup – dry sherry
  • ¾ cup – finely shredded Parmesan or Asiago cheese (3 ounces)
  • ½ cup – fresh basil (coarsely chopped)
  • 2 tsp. – fresh thyme
  • 2 tsp. – fresh oregano
  • ½ cup – diced green onions or chives (optional)

 Approximate prep time – 15-20 minutes
Cook time – 20 minutes
Servings – 6
Calories – 250/serving

Step 1
In a 4-quart pot, cook pasta according to package directions, adding the sugar snap peas and the assorted vegetables for the last 2 minutes of cooking. Drain well and return to pot.  Next add sliced zucchini and halved/diced cherry tomatoes.

Step 2
In a medium saucepan, whisk chicken broth, flour, and salt until smooth (no clumps from flour). Stir in milk and sherry until thoroughly mixed.  Cook and stir mixture until thickened and bubbly; continue to cook and stir for 2 minutes more. Remove from heat and stir in cheese, basil, thyme, and oregano.

Step 3
Add herb sauce to pasta mixture, tossing gently to coat thoroughly. Divide evenly among six serving plates. If desired, sprinkle with green onions or chives.