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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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.
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