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Pasta Primavera

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

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

Nutrition 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

How to Make It

  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.