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Tomato-Basil Pasta Primavera

Tomato-Basil Pasta Primavera
  • Prep 15 min
  • Total 35 min
  • Servings 6
Updated July 20, 2017

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)

Steps

  • 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

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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