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
Description
Thanks To The Two-cheese Sauce And Variety Of Vegetables, This Trimmed-down Version Is Still Full Of Flavor.
Pillsbury
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