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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

Ingredients
  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)

Preparation
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%