Tomato-Basil Pasta Primavera

Make with

Progresso Broth

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

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)

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• 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 Facts

Serving Size: 1 1/3 cups

Calories

280

Calories from Fat

45

% Daily Value

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

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;

*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.