Tomato Basil Penne Primavera
Makes 6 servings, about 1 1/3 cups each
Prep Time: 15 minutes
Total Time: 35 minutes
Ease of Preparation: Easy
8 ounces dried whole wheat or whole grain penne
2 cups frozen sugar snap peas
1 cup assorted fresh vegetables
1 cup halved cherry tomatoes
½ cup reduced-sodium chicken broth
3 tablespoons all-purpose flour
¼ teaspoon salt
1 ¼ cups low-fat milk
¼ cup dry sherry or reduced-sodium chicken broth
¾ cup finely shredded Parmesan (3 ounces)
½ cup lightly packed fresh basil, coarsely chopped
4 teaspoons snipped fresh thyme or oregano
1/3 cup sliced green onions (optional)
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 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.
Nutritional Notes: per serving: calories 250; fat 5g (sat 2.5g); cholesterol 10mg; carbohydrate 41g; sodium 400mg; protein 13g; fiber 6g
Nutrition Bonus: Vitamin A 30%; Vitamin C 90%; Calcium 25%; Iron 10%