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“This was in Cooking Light magazine. An extremely good veggie dinner.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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