Pasta Primavera

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Pasta PrimaveraRecipe
Becky Luigart-Stayner; Melanie J. Clarke
4 servings (serving size: 1 1/2 cups)


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1/2 pound uncooked fusilli (short twisted spaghetti)
2 cups (1-inch) diagonally cut thin asparagus (about 3/4 pound)
1/2 cup shelled green peas (about 3/4 pound unshelled green peas)
1 teaspoon olive oil
Cooking spray
1 small yellow bell pepper, cut into julienne strips
1 small red onion, thinly sliced
2 garlic cloves, minced
1 cup halved cherry tomatoes
2/3 cup fat-free, less-sodium chicken broth
1/3 cup whipping cream
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 cup thinly sliced fresh basil


Cook pasta according to package directions, omitting salt and fat. Add asparagus and peas during the last minute of cooking. Drain; place in a large bowl.

Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add bell pepper, onion, and garlic; sauté 5 minutes. Add tomatoes; sauté 1 minute. Stir in broth, whipping cream, salt, and red pepper; cook 2 minutes or until thoroughly heated.

Add tomato mixture to pasta mixture; toss to coat. Sprinkle with cheese and basil. Serve immediately.

Created date

March 2004

Nutritional Information

Calories 364
Caloriesfromfat 28 %
Fat 11.2 g
Satfat 6 g
Monofat 3.4 g
Polyfat 0.6 g
Protein 14.1 g
Carbohydrate 54 g
Fiber 5.4 g
Cholesterol 31 mg
Iron 3.2 mg
Sodium 476 mg
Calcium 125 mg