1/2 cup shelled green peas (about 3/4 pound unshelled green peas)
1 teaspoon olive oil
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
How to Make It
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.
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This recipe is full of flavor. I added a colorful assortment of bellpeppers, mushrooms and a can of organic tomatoes (drained of its juices). Grilled some chicken breasts and added to the pasta primavera. I highly recommend this recipe! It's delicious!
This is a very versatile recipe--I use different veggies depending on what I have on hand and have thrown in shredded chicken or shrimp as well. I also use bow-tie pasta instead. It has become an easy, tasty and lite family favorite.