Pasta Primavera

Pasta Primavera
Photo by Becky Luigart-Stayner

Ingredients

  • 2 garlic cloves, minced
  • 1 small red onion, thinly sliced
  • 1 cup halved cherry tomatoes
  • 1 small yellow bell pepper, cut into julienne strips
  • ½ teaspoon salt
  • 1 teaspoon olive oil
  • ½ pound uncooked fusilli (short twisted spaghetti)
  • + 8 more ingredients
    • 2 cups (1-inch) diagonally cut thin asparagus (about 3/4 pound)
    • ¼ cup thinly sliced fresh basil
    • ¼ cup (1 ounce) grated fresh Parmesan cheese
    • 2/3 cup fat-free, less-sodium chicken broth
    • ½ cup shelled green peas (about 3/4 pound unshelled green peas)
    • Cooking spray
    • ½ teaspoon crushed red pepper
    • 1/3 cup whipping cream

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...

View full recipe at My Recipes

Comments

Variations on Pasta Primavera

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