Healthified Tomato-Basil Pasta Primavera

Healthified Tomato-Basil Pasta Primavera

Healthified Tomato-Basil Pasta Primavera
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total prep
83% less fat • 89% less cholesterol than the original recipe— see the comparison. Thyme and basil punch up satisfying fresh flavor in this light vegetarian entrée.


  • 8 ounces dried whole wheat or whole grain penne or mostaccioli
  • 2 cups frozen sugar snap peas
  • 1/4 cup dry sherry or reduced-sodium chicken broth
  • 3/4 cup finely shredded Parmesan or Asiago cheese (3 ounces)
  • 1/2 cup lightly packed fresh basil, coarsely chopped
  • 4 teaspoons snipped fresh thyme or oregano
  • 1/3 cup sliced green onions (optional)
  • 1 cup assorted fresh vegetables (such as fresh red sweet pepper strips, 2-inch-long pieces trimmed fresh asparagus, and/or quartered-lengthwise packaged peeled baby carrots)
  • 1 cup sliced zucchini or summer squash
  • 1 cup halved cherry tomatoes
  • 1/2 cup reduced-sodium chicken broth
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/4 cups low-fat milk


  • 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 zucchini and cherry tomatoes.
  • 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.
  • Add herb sauce to pasta mixture; toss gently to coat. Divide among six serving plates. If desired, sprinkle with green onions.

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