Healthified Pasta Primavera

inspired by a recipe from www.eatbetteramerica.com

• 1 box whole wheat or vegetable rotini pasta
• 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 TBS unbleached whole wheat flour
• 1/4 tsp salt
• 1 1/4 cups low-fat milk
• 1/4 cup dry sherry 
• 3/4 cup finely shredded Parmesan or Asiago cheese (or a combination for a more complex flavor)
• 1/2 cup lightly packed fresh basil, coarsely chopped(I have several varieties growing - I used Thai basil
• 4 tsp snipped fresh thyme or oregano(I used oregano)
• 1/3 cup sliced green onions (optional) 

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.  Stir.
2. While Pasta is boiling, 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. 

** Note: I used the veggie pasta. Think of this as a basic recipe and can be change depending on what vegetables are in season. Visit your local Farmers Market for inspiration.