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

How to Make It

Step 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.

Step 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.

Step 3

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

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