Ingredient:
8 ounces dried whole wheat or whole grain penne or mostaccioli
2 cups frozen sugar snap peas
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 Progresso reduced-sodium chicken broth
3 tbsp Gold Medal all-purpose flour
1/4 tsp salt
1 1/4 cups low-fat milk
1/4 cup dry sherry or Progresso 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 tsp snipped fresh thyme or oregano
1/3 cup sliced green onions (optional)
Method:
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.
8 ounces dried whole wheat or whole grain penne or mostaccioli
2 cups frozen sugar snap peas
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 Progresso reduced-sodium chicken broth
3 tbsp Gold Medal all-purpose flour
1/4 tsp salt
1 1/4 cups low-fat milk
1/4 cup dry sherry or Progresso 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 tsp snipped fresh thyme or oregano
1/3 cup sliced green onions (optional)
Method:
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.
