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Spring "Thyme" Pasta

SERVES
6
COOK TIME
25 Min

This is good in springtime or anytime...'cause to prepare it takes no time!

What You'll Need

  • 12 ounces uncooked tricolored rotelle or other twist pasta
  • 3 cups broccoli florets
  • 8 ounces mushrooms, quartered (about 3 cups)
  • 1 large red onion, cut in half and sliced
  • 1 medium-sized red bell pepper, cut into ¼-inch strips
  • 2 teaspoons dried basil
  • 1 teaspoon dried thyme
  • 1/4 teaspoon crushed red pepper
  • 1 can (10½ ounces) condensed chicken broth
  • 1 container (16 ounces) reduced-fat sour cream
  • 1/2 teaspoon salt

What to Do

  1. Cook the pasta according to the package directions; drain, rinse, drain again, and set aside in a large bowl.

  2. Coat a large nonstick skillet with nonstick vegetable spray. Add the broccoli, mushrooms, onion, and bell pepper; cook over medium-high heat for 2 to 3 minutes, stirring often. Add the basil, thyme, crushed red pepper, and broth; mix until well combined. Bring to a boil and cook for 2 to 3 minutes, stirring occasionally. Reduce the heat to low, then stir in the sour cream until heated through. Pour over the pasta; toss and serve immediately.

Notes

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