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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This was in Cooking Light magazine. An extremely good veggie dinner. Ingredients:
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 |
Directions:
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.
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