Fusilli Primavera
Fresh vegetables tossed with fun shaped pasta make this low-calorie vegetarian meal nice for entertaining.
Ingredients
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8 ounces dried fusilli, fettuccine, linguine or other long pasta noodles
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16 fresh asparagus spears (about 3/4 lb.)
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4 cloves garlic, very thinly sliced
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1/2 teaspoon crushed red pepper
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1 tablespoon cooking oil
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2 medium carrots, very thinly bias-sliced
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1 leek, thinly sliced
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6 roma tomatoes, seeded and chopped (about 2-1/4 cups)
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1/4 cup extra-dry vermouth, dry white wine, or vegetable broth
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1/2 teaspoon kosher or sea salt
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2 tablespoons butter
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1/4 cup shredded fresh basil
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1/2 cup coarsely chopped cashews or sliced almonds, toasted
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1 ounce smoked Gouda or provolone cheese, thinly shaved
Directions
1.
Cook pasta according to package directions in a Dutch oven; drain. Return pasta to pan. Set aside.
2.
Trim asparagus. Remove tips; set tips aside. Bias-slice remaining asparagus stalks into 1-1/2-inch pieces. Set stalks aside.
3.
In a wok or 12-inch nonstick skillet stir-fry garlic and red pepper in hot oil for 15 seconds over medium-high heat. Add carrots and leek; stir-fry for 2 minutes. Add tomatoes; stir-fry for 1 minute more. Add asparagus stalks, vermouth, and salt. Cook, uncovered, for 2 to 3 minutes or until asparagus is crisp-tender. Add asparagus tips. Cook, uncovered, for 1 minute more. Add butter, stirring till melted. Add asparagus mixture and basil to pasta; toss gently to coat. Transfer to a warm serving dish. Garnish with nuts and shaved cheese. Makes 4 main-dish servings.
Nutrition information
Calories 241, Total Fat 16 g, Saturated Fat 6 g, Cholesterol 21 mg, Sodium 397 mg, Carbohydrate 16 g, Fiber 3 g, Protein 7 g. Daily Values: Vitamin C 58%, Calcium 10%, Iron 11%.
Percent Daily Values are based on a 2,000 calorie diet
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