Pasta Primavera 2

By jenknoll

Calories: 364
Fat: 11.2g
Protein: 14.1g
Carbohydrate: 54g
Fiber: 5.4g
Cholesterol: 31mg
Iron: 31mg
Sodium: 476mg
Calcium: 125mg

Ingredients

• 1/2 pound uncooked fusilli (short twisted spaghetti) 2 cups (1 -inch) diagonally cut thin asparagus (about 3/4 pound)
• 1/2 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
• 2/3 cup fat-free, less-sodium chicken broth 1/3 cup whipping cream
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper
• 1/4 cup (1 ounce) grated fresh Parmesan cheese 1/4 cup thinly sliced fresh basil

Details

Servings 4

Preparation

Step 1

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.

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.

3. Add tomato mixture to pasta mixture; toss to coat. Sprinkle with cheese and basil. Serve immediately.