Pasta Primavera

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/2 lb uncooked fusilli (short twisted spaghetti)
• 2 cups fresh asparagus, cut diagonally in 1-inch pieces
• 1/2 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
• 2/3 cup reduced-sodium fat-free chicken broth
• 1/3 cup whipping cream
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper flakes
• 1/4 cup parmesan cheese
• 1/4 cup fresh basil, thinly sliced

Recipe

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