Pasta Primavera

14 ingredients
9 steps

Ingredients

  • 12 lb uncooked fusilli (short twisted spaghetti)
  • 2 cups fresh asparagus, cut diagonally in 1-inch pieces
  • 12 cup peas
  • 1 teaspoon olive oil
  • 1 small yellow pepper, cut into julienne strips
  • 1 small red onion, thinly sliced
  • 2 garlic cloves
  • 1 cup halved cherry tomatoes
  • 23 cup reduced-sodium fat-free chicken broth
  • 13 cup whipping cream
  • 12 teaspoon salt
  • 12 teaspoon crushed red pepper flakes
  • 14 cup parmesan cheese
  • 14 cup fresh basil, thinly sliced

Directions

  1. 1
    Cook pasta according to package directions, omitting salt and fat.
  2. 2
    Add asparagus and peas during the last minute of cooking.
  3. 3
    Drain, place in a large bowl.
  4. 4
    Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat.
  5. 5
    Add bell pepper, onion and garlic, saute 5 minutes.
  6. 6
    Add tomatoes, saute 1 minute.
  7. 7
    Stir in broth, whipping cream, salt and red pepper, cook 2 minutes or until thoroughly heated.
  8. 8
    Add tomato mixture to pasta mixture, toss to coat.
  9. 9
    Sprinkle with cheese and basil.

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