Pasta Primavera

Becky Luigart-Stayner; Melanie J. Clarke

Yield: 4 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 364
  • Calories from fat: 28%
  • Fat: 11.2g
  • Saturated fat: 6g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 0.6g
  • Protein: 14.1g
  • Carbohydrate: 54g
  • Fiber: 5.4g
  • Cholesterol: 31mg
  • Iron: 3.2mg
  • Sodium: 476mg
  • Calcium: 125mg

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
  3. Add tomato mixture to pasta mixture; toss to coat. Sprinkle with cheese and basil. Serve immediately.
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