Rating: 3 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

This harbinger of spring is colorful, fragrant, and fresh tasting.

Recipe by Cooking Light April 2002


Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • Bring 2 quarts of water to a boil in a stockpot. Add carrots and sugar snap peas; cook 3 minutes. Remove with a slotted spoon. Add pasta to boiling water; cook according to package directions, omitting salt and fat. Drain.

  • Heat oil in a large nonstick skillet over medium-high heat. Add shrimp; satué 2 minutes. Add carrots, peas, salt, pepper, and garlic; sauté 2 minutes. Stir in wine, scraping pan to loosen browned bits. Stir in cream and juice; cook 1 minute. Add pasta and cheese; stir well to coat. Remove from heat; stir in basil, parsley, argula and green onions.

Nutrition Facts

501 calories; calories from fat 24%; fat 13.5g; saturated fat 6.4g; mono fat 3.9g; poly fat 1.7g; protein 36.4g; carbohydrates 57.3g; fiber 5g; cholesterol 204mg; iron 6.5mg; sodium 972mg; calcium 252mg.