Fresh-Herb Pasta Primavera

START TO FINISH: 35 minutes MAKES 6 servings

8 ounces dried multigrain or whole grain penne or mostaccioli

3 cups assorted fresh vegetables (such as red sweet pepper strips, trimmed sugar snap peas, 2-inch asparagus pieces, and/or quartered- lengthwise packaged peeled baby carrots)

1 cup halved cherry tomatoes

1⁄2 cup vegetable broth

3 tablespoons all-purpose flour

1⁄2 teaspoon salt

11⁄4 cups low-fat milk

1⁄4 cup dry sherry or reduced-sodium vegetable broth

3 ounces Parmesan or Asiago cheese, finely shredded (3⁄4 cup)

1⁄2 cup lightly packed fresh basil, coarsely chopped

4 teaspoons snipped fresh thyme or oregano

1⁄3 cup sliced green onions (2 or 3) (optional)

1 Cook pasta in boiling, lightly salted water according to package directions, adding 3 cups assorted vegetables to water with pasta during the last 2 minutes of cooking; drain. Return pasta mixture to hot pan. Add cherry tomatoes; cover and keep warm.

2 For sauce, in a medium saucepan whisk together 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 finely shredded Parmesan cheese, basil, and thyme.

3 Serve sauce over pasta mixture; toss gently to combine. If desired, sprinkle with green onions.

PER SERVING: 252 cal., 5 g total fat (3 g sat. fat), 12 mg chol., 527 mg sodium, 40 g carb., 6 g fiber, 13 g pro.


Match your pasta to your sauce. A thin angel hair pasta goes well with a light, thin sauce. A thicker pasta, such as fettuccine, goes well with a heavy sauce.