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

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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Ratings & Reviews

MrsWaz's Review

March 30, 2014

dallastx's Review

Teri Cooney
June 16, 2011
This is a spring staple in our home - so easy and a flavorful way to incorporate more vegetables into our diet. My husband makes special requests for only a few dishes and this is one of them.

Teri Cooney's Review

June 14, 2011

flowerpot916's Review

February 28, 2011
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!

annierb's Review

November 19, 2010
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.

avv0487's Review

April 14, 2009

jodiemaki's Review

March 23, 2009
I loved the flavor and freshness. My only complaint was how thin the sauce was. Next time, I would make it separately and thicken it a bit. I added mushrooms, which went nicely with the cream sauce.