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Lean Pasta Primavera Recipe


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     Lean Pasta Primavera

Category   Entrees - Maindishes
Sub Category   None
Servings   6
Preptime   1 hr.

16 oz. refrigerated fettuccine or 12 oz. uncooked fettuccine
2 1/2 c. skim milk
3 tbsp. cornstarch
1 tbsp. chopped fresh basil or 1 tsp. dried basil leaves
1/2 tsp. salt
1/4 tsp. pepper
1 c. light ricotta cheese
1/3 c. shredded Parmesan cheese
1/3 c. chiken broth
4 finely chopped garlic cloves
2 c. sliced mushrooms
2 c. broccoli florets
6 medium green onions cut into 1 in. pieces
2 c. halved fresh snow pea pods
1 c. halved cherry tomatoes

Cook and drain fettuccine as directed. Cover to keep warm.
Meanwhile, in 2 qt. 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 min., stirring constantly, until sauce thickens. Remove from heat.
In blender place 1/2 c. of mixture from saucepan, ricotta cheese, and 1/4 c. Parmesan cheese. Blend on medium-low speed until smooth. Return mixture to remaining sauce in saucepan. Stir well.
In nonstick 8 qt. Dutch oven/stockpot heat broth to boiling over medium-high heat. Add garlic. Cook 2 min., stirring occasionally. Add mushrooms, broccoli, and onions. Cover and cook 4 min. Add pea pods and tomatoes. Cook 1 min. longer. Add sauce and cooked fettuccine. Heat until hot. Transfer to serving platter. Sprinkle with remaining Parmesan cheese.
Serving Suggestions
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