Low-Fat Pasta Primavera
This dish is a low-fat primavera that I originally found in a Pillsbury magazine. While it's a little more time-intensive than I generally prefer, it's yummy and worth it. Plus, I'm getting faster at streamlining the process. Our whole family loves it and it doesn't taste all that healthy!
Ingredients:
16 oz sliced fresh mushrooms
2 cups broccoli florets
1/2 cup chopped onion
1 cup diced tomatoes*
1 cup diced, cooked chicken
2 cups halved fresh snow pea pods (optional, and did not use)
12 oz uncooked fettucini
2 cups fat-free (skim) milk
3 tbs cornstarch
1 tbs chopped fresh basil or 1 tsp dried basil leaves
1/2 tsp salt
1/8 tsp pepper
1 cup light ricotta cheese
1/4 cup shredded fresh parmesan cheese (not in the green can!!)
3/4 cup chicken broth
4 cloves garlic, finely chopped
Directions
1. Cook and drain fettucini as directed on package. Lightly spray with Pam and toss to keep from sticking together. Cook and chop/shred chicken.
2. Meanwhile, in a 2-quart saucepan, heat milk, cornstarch, basil, salt, and pepper to boiling over medium-high heat, stirring constantly with wire whisk. Reduce heat to medium; simmer 2-5 minutes, stirring constantly, until sauce thickens. Remove pan from heat.
3. In a blender or food processor, place 1/2 cup of the sauce, the ricotta cheese and the parmesan cheese. Cover; blend on medium-lo speed until smooth. Return mixture to remaining sauce in saucepan; stir well.
4. In a nonstick pot, heat broth to boiling over medium-hgh heat. Add garlic; cook 2 minutes, stirring occasionally. Add mushrooms, broccoli and onions; cover and cook 4 minutes. Add tomatoes (and pea pods, if used); cook 1 minute longer. Add sauce and cooked fettucine; heat until hot. Transfer to serving platter if desired, and sprinkle with additional fresh parmesan cheese.
*I'm the only one in the family that really likes tomatoes, so I added them fresh to my own plate after serving, instead of cooking them in. I prefer them cooked in for a few minutes, but this works fine. I also prefer cherry or grape tomatoes, but any tomato will do!
Ingredients:16 oz sliced fresh mushrooms
2 cups broccoli florets
1/2 cup chopped onion
1 cup diced tomatoes*
1 cup diced, cooked chicken
2 cups halved fresh snow pea pods (optional, and did not use)
12 oz uncooked fettucini
2 cups fat-free (skim) milk
3 tbs cornstarch
1 tbs chopped fresh basil or 1 tsp dried basil leaves
1/2 tsp salt
1/8 tsp pepper
1 cup light ricotta cheese
1/4 cup shredded fresh parmesan cheese (not in the green can!!)
3/4 cup chicken broth
4 cloves garlic, finely chopped
Directions
1. Cook and drain fettucini as directed on package. Lightly spray with Pam and toss to keep from sticking together. Cook and chop/shred chicken.
2. Meanwhile, in a 2-quart saucepan, heat milk, cornstarch, basil, salt, and pepper to boiling over medium-high heat, stirring constantly with wire whisk. Reduce heat to medium; simmer 2-5 minutes, stirring constantly, until sauce thickens. Remove pan from heat.
3. In a blender or food processor, place 1/2 cup of the sauce, the ricotta cheese and the parmesan cheese. Cover; blend on medium-lo speed until smooth. Return mixture to remaining sauce in saucepan; stir well.
4. In a nonstick pot, heat broth to boiling over medium-hgh heat. Add garlic; cook 2 minutes, stirring occasionally. Add mushrooms, broccoli and onions; cover and cook 4 minutes. Add tomatoes (and pea pods, if used); cook 1 minute longer. Add sauce and cooked fettucine; heat until hot. Transfer to serving platter if desired, and sprinkle with additional fresh parmesan cheese.
*I'm the only one in the family that really likes tomatoes, so I added them fresh to my own plate after serving, instead of cooking them in. I prefer them cooked in for a few minutes, but this works fine. I also prefer cherry or grape tomatoes, but any tomato will do!
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