Ingredients
16
oz refrigerated fettuccine or 12 oz uncooked fettuccine
2 1/2
cups fat-free (skim) milk
3
tablespoons cornstarch
1
tablespoon chopped fresh basil or 1 teaspoon dried basil leaves
1/2
teaspoon salt
1/4
teaspoon pepper
1
cup light ricotta cheese
1/3
cup shredded Parmesan cheese
1/3
cup chicken broth
4
cloves garlic, finely chopped
2
cups sliced fresh mushrooms (about 5 oz)
2
cups broccoli florets
6
medium green onions, cut into 1-inch pieces
2
cups halved fresh snow pea pods
1
cup halved cherry tomatoes
Preparation
Cook and drain fettuccine as directed on package; cover to keep warm.
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. Remove from heat.
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.
In nonstick 8-quart Dutch oven or stockpot, heat broth to boiling over medium-high heat. Add garlic; cook 2 minutes, stirring occasionally. Add mushrooms, broccoli and onions; cover and cook 4 minutes. Add pea pods and tomatoes; cook 1 minute longer. Add sauce and cooked fettuccine; heat until hot. Transfer to serving platter; sprinkle with remaining Parmesan cheese.
