Healthified Tomato-Basil Pasta Primavera

83% less fat • 89% less cholesterol than the original recipe. Thyme and basil punch up satisfying fresh flavor in this light vegetarian entrée.

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( 24 Ratings)

24 Ratings

5 Stars 25%

4 Stars 33%

3 Stars 17%

2 Stars 17%

1 Stars

Member Reviews ( 6 )

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The Quick Take & Nutrition Info

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The Quick Take: Healthified

Calories Reduced By 210
Fat Reduced By 24g
Dietary Fiber Added 3g

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Nutrition Information:

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/3 cups

Calories: 250
Calories from Fat: 45),

% Daily Value

Total Fat: 5g; 5%
(Saturated Fat 2 1/2g, 2 1/2% Trans Fat 0g 0% ),
Cholesterol: 10mg; 10%;
Sodium: 400mg; 400%;
Total Carbohydrate: 41g; 41%
(Dietary Fiber 6g 6% Sugars 6g 6% ),
Protein: 13g; 13%

% Daily Value*:

Vitamin A: 30%;
Vitamin C: 90%;
Calcium: 25%;
Iron: 10%;

Exchanges:

2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Prep Time 15 min
Total Time 35 min
Servings 6

Ingredients

8: ounces dried whole wheat or whole grain penne or mostaccioli

2: cups Green Giant® 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: tablespoons Gold Medal® all-purpose flour

1/4: teaspoon 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: teaspoons snipped fresh thyme or oregano

1/3: cup sliced green onions (optional)

Directions

1 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.
2 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.
3 Add herb sauce to pasta mixture; toss gently to coat. Divide among six serving plates. If desired, sprinkle with green onions.

The Original vs. Healthified

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Live Better America lets you enjoy your favorite dishes without worry or guilt. Our nutritionists switch ingredients, reduce amounts and use other kitchen tricks to turn the original recipes into Healthified recipes that are good and good for you.

Before	After
8 ounces dried penne or mostaccioli	8 ounces dried whole wheat or whole grain penne or mostaccioli
1 cup frozen sugar snap peas	2 cups Green Giant® frozen sugar snap peas
1/2 cup chicken broth	1 cup sliced zucchini or summer squash
3 tablespoons butter	1/2 cup Progresso® reduced-sodium chicken broth
1 teaspoon salt	3 tablespoons Gold Medal® all-purpose flour
1 1/4 cups whipping cream	1/4 teaspoon salt
	1 1/4 cups low-fat milk

Nutritional Highlights

Calories		460 (before) 250 (after)
Cholesterol		95 mg (before) 10 mg (after)
Dietary Fiber		3 g (before) 6 g (after)
Fat		4 (before) 0 (after)
Saturated Fat		18 g (before) 2 1/2 g (after)
Sodium		760 mg (before) 400 mg (after)
Total Fat		29 g (before) 5 g (after)

Reviews

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1 - 3 of 6 Reviews View All

Posted 1/27/2013 9:53:48 PM REPORT ABUSE dclaudew said:

Rating:

This menu seems pointless. It is made with reduced-sodium products, and then salt is added.

Posted 1/21/2013 11:19:06 AM REPORT ABUSE lnighs said:

Rating:

Loved this! The idea of tossing the veges in the pasta at the end of it's cooking time was great. No more sauting them in butter. I used precut carrots, grape tomatoes and broccoli. Also added shredded chicken. The flavor of the sherry was wonderful. Will definately make again and often!

Posted 2/27/2012 10:22:30 AM REPORT ABUSE AmandaLeinonen said:

Rating:

I liked this. I added a little more veggies than it called for so it was more veggies than pasta. I used whole wheat flour instead of all-purpose. I also used dried herbs vs. fresh (since I never do use all the fresh herbs I buy). It was tasty. Both my husband and I liked it well. I think we'll make it again!

1 - 3 of 6 Reviews View All

We calculated the nutrition of this recipe at the time it was created on 07/24/2012. NOTE: We do not include optional ingredients in our calculations.