Tomato-Basil Pasta Primavera Recipe

Ingredients

• 20.33 cups uncooked whole-grain penne or mostaccioli pasta (8 oz)
• 2 cups frozen sugar snap peas
• 1 cup assorted fresh vegetables (such as red bell pepper strips, julienne carrots and 2-inch pieces fresh asparagus)
• 1 cup sliced zucchini or yellow summer squash
• 1 cup halved cherry tomatoes
• ½ cup reduced-sodium chicken broth
• 3 tablespoons all-purpose flour
• ¼ teaspoon salt
• 1¼ cups low-fat (1%) milk
• ¼ cup dry sherry or additional reduced-sodium chicken broth
• ¾ cup finely shredded Parmesan or Asiago cheese
• ½ cup lightly packed fresh basil leaves, coarsely chopped
• 4 teaspoons chopped fresh thyme or oregano leaves Sliced green onions, if desired

1. In 4-quart Dutch oven or saucepan, cook pasta as directed on package, omitting salt and oil, and adding frozen sugar snap peas and 1 cup assorted vegetables during last 2 minutes of cooking time. Drain and return to Dutch oven. Add squash and tomatoes; cover to keep warm.
2. In 2-quart saucepan, stir broth, flour and salt with whisk until smooth. Stir in milk and sherry. Cook and stir until thickened and bubbly; cook and stir 2 minutes longer. Remove from heat; stir in cheese, basil and thyme.
3. Add herb sauce to pasta and vegetables in Dutch oven; toss gently to coat. Garnish individual servings with onions.