Low-Fat Pasta Primavera
A light, flavorful pasta primavera with fresh vegetables, basil, and a creamy sour cream sauce, perfect for a healthy, satisfying meal suitable for vegetarians.
Ingredients
Instructions
- Cook linguine until tender.
- Spray a large skillet with vegetable spray.
- Add sliced mushrooms and 2 tablespoons of chicken broth.
- Cover and cook until mushrooms are tender.
- Transfer mushrooms to a bowl.
- Spray the skillet again with vegetable spray.
- Add stir-fry vegetables and 2 tablespoons chicken broth.
- Cover and cook until vegetables are tender.
- Add salt and pepper to taste and transfer vegetables to the mushroom bowl.
- Add chopped onion to the skillet and stir-fry until they start to brown.
- Add white wine to the skillet and scrape any browned bits from the bottom.
- Bring to a boil and cook until wine is reduced by half.
- Add remaining 1/4 cup chicken broth and remove from heat.
- Whisk in fat-free sour cream.
- Stir in chopped basil and Parmesan cheese.
- Drain the cooked linguine and return it to the pot over low heat, shaking to evaporate excess moisture.
- Remove from heat and add the sauce and vegetables to the pasta.
- Toss to coat evenly.
- Season with salt and pepper before serving.
Nutrition & Diet Analysis (per serving)
266
kcal
13% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Under 400 cal
Low-fat
Contains
Milk
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).