Low-Fat Pasta Primavera

• 3/4 lb. linguine
• 4 oz. sliced mushrooms
• 1/2 c. chicken broth
• 1 (1 lb.) pkg. fresh stir-fry vegetables or 4 cups mixed bite size vegetables
• salt and pepper
• 3 Tbsp. chopped onion
• 3/4 c. white wine
• 1 c. fat-free sour cream
• 3/4 c. chopped fresh basil
• 1/4 c. Parmesan cheese

1. Cook linguine until tender.
2. Meanwhile, spray a large skillet with vegetable spray.
3. Add mushrooms and 2 tablespoons of the chicken broth.
4. Cover and cook until tender.
5. Transfer to a bowl. Spray a skillet again.
6. Add vegetables and 2 tablespoons chicken broth.
7. Cover and cook until tender.
8. Add salt and pepper. Transfer to mushroom bowl.
9. Add onion to skillet and stir-fry until they start to brown.
10. Add wine and scrape any browned pieces left. Boil until wine is reduced by half.
11. Add remaining 1/4 cup chicken broth and remove from heat.
12. Whisk in sour cream.
13. Stir in basil and cheese.
14. Drain pasta and return to pot over low heat, shaking to evaporate excess moisture.
15. Remove from heat and add sauce and vegetables.
16. Toss to coat.
17. Season with salt and pepper.
18. Makes 6 servings.

linguine, mushrooms, chicken broth, stirfry vegetables, salt, onion, white wine, sour cream, fresh basil, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=577034 (may not work)