Pasta Primavera

"This was in Cooking Light magazine. An extremely good veggie dinner."
 
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Ready In:
35mins
Ingredients:
14
Serves:
4
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ingredients

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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 medium-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 coat.
  • Sprinkle with cheese and basil.

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Reviews

  1. This is an easy and very tasty recipe to make! We love it and will make it often at my house!
     
  2. Excellent and beautiful! I wish I were camera-able to take a photo. So wonderful with fresh spring veggies. Great vegetarian meal or even a hearty side dish. I love Cooking Light recipes and this one is no exception. A great balance of flavor and healthfulness. Thanks for sharing!
     
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RECIPE SUBMITTED BY

Hi... I am Diane, I live in St. Charles, Missouri (near St. Louis) and I am "The Mighty Assistant" in a probation office. For fun I enjoy live music, playing pool, several crafts and playing with my cat Sly and Harley the dog. I've always enjoyed cooking and love to try new things. I received a bread machine last Christmas and have been having fun trying out all different types of breads. I have recently become addicted to weekend mornings with the Food Network. My favorites are Rachael Ray, Sandra Lee and Paula Deen.
 
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