Pasta Primavera

Serves: 4

Beth

ingredients

1/2 lb uncooked fusilli (short twisted spaghetti)

2 cups asparagus, diagonally cut thin 1" (about 3/4 lb)

1/2 cup green peas, shelled (about 3/4 lb unshelled green peas)

1 tsp oilier oil

cooking spray

1 small yellow bell pepper, cut into julienne strips

1 small red onion, thinly sliced

2 garlic cloves, minced

1 cup cherry tomatoes, halved

2/3 cup chicken broth

1/3 cup whipping cream

1/2 tsp salt

1/2 tsp crushed red pepper

1/4 cup Parmesan cheese, grated

1/4 cup fresh basil, thinly sliced

directions

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 med-high heat. Add bell pepper, onion, and garlic; saute 5 minutes. Add tomatoes; saute 1 minute. Stir in broth, whipping cream, salt and red pepper; cook 2 minutes or until thoroughly heated.

Add tomato mixture to pasta mixture; toss to cat. Sprinkle with cheese and basil.

Source: Beth