Name: Pasta Primavera
Yield: 4 servings (serving size: 1 1/2 cups)
Ingredients: ½ pound uncooked fusilli (short twisted spaghetti); 2 cups (1-inch) diagonally cut thin asparagus (about 3/4 pound); ½ 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; ⅔ cup fat-free, less-sodium chicken broth; ⅓ cup whipping cream; ½ teaspoon salt; ½ teaspoon crushed red pepper; ¼ cup (1 ounce) grated fresh Parmesan cheese; ¼ cup thinly sliced fresh basil

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dallastx

06/16/2011

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.

flowerpot916

02/27/2011

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

11/19/2010

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.

jodiemaki

03/22/2009

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.

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Pasta Primavera

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