Rating: 4 stars
7 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 4
Elizabeth Taliaferro
Recipe by Cooking Light April 2004

Gallery

Becky Luigart-Stayner; Melanie J. Clarke

Recipe Summary

Yield:
4 servings (serving size: 1 1/2 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

364 calories; calories from fat 28%; fat 11.2g; saturated fat 6g; mono fat 3.4g; poly fat 0.6g; protein 14.1g; carbohydrates 54g; fiber 5.4g; cholesterol 31mg; iron 3.2mg; sodium 476mg; calcium 125mg.
Advertisement
Advertisement