Lean Pasta Primavera

Ingredients

• 16 oz fettuccine barilla refrigerated
• 2.5 cups skim milk fat-free (skim)
• 3 tablespoons cornstarch 
• 1 tablespoon basil dried fresh chopped
• 0.5 teaspoon salt 
• 0.3 teaspoon pepper 
• 1 cup ricotta cheese light
• 0.3 cup parmesan shredded
• 0.3 cup chicken broth 
• 4 cloves garlic finely chopped
• 5 oz mushrooms fresh sliced
• 2 cups broccoli florets 
• 6 medium spring onion cut into 1-inch pieces
• 2 cups snow peas fresh halved
• 1 cup cherry tomatoes halved

Equipment

• food processor
• sauce pan
• whisk
• blender
• dutch oven

Directions

1. Cook and drain fettuccine as directed on package; cover to keep warm.
2. Meanwhile, in 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 to 5 minutes, stirring constantly, until sauce thickens.
3. Remove from heat.
4. In blender or food processor, place 1/2 cup of the sauce, the ricotta cheese and 1/4 cup of the Parmesan cheese. Cover; blend on medium-low speed until smooth. Return mixture to remaining sauce in saucepan; stir well.
5. In nonstick 8-quart Dutch oven or stockpot, heat broth to boiling over medium-high heat.
6. Add garlic; cook 2 minutes, stirring occasionally.
7. Add mushrooms, broccoli and onions; cover and cook 4 minutes.
8. Add pea pods and tomatoes; cook 1 minute longer.
9. Add sauce and cooked fettuccine; heat until hot.
10. Transfer to serving platter; sprinkle with remaining Parmesan cheese.