Pasta Primavera
From: Family CircleChoose thin tender stalks of asparagus for this colorful meatless main dish. Half-and-half, and a little pasta water, provide just enough sauce to marry all the garden fresh vegetables.
Servings: 6 servings
Prep:
15 mins
Total:
35 mins
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Ingredients
1
pound
penne or elbow-shaped pasta
2
tablespoons
olive oil
3
cloves
garlic, sliced
3
carrots, peeled and sliced
1
bunch asparagus (about 1 pound), stem ends snapped off and spears cut into 1-inch pieces
1
sweet red pepper, halved lengthwise, seeded and sliced
1
sweet yellow pepper, halved lengthwise, seeded and sliced
1
small
cherry tomatoes (about 24), halved
3/4
teaspoon
salt
1/4
teaspoon
black pepper
2/3
cup
half-and-half
2
tablespoons
grated Parmesan
Directions
1.
Bring large pot of salted water to boiling. Add pasta to boiling water; cook until al dente, tender but still firm.
2.
Meanwhile, heat 12-inch skillet over medium-high heat. Add oil and garlic; cook 1 to 2 minutes. Add carrots; cook 4 minutes. Reduce heat to medium. Add asparagus; cover; cook 8 minutes or until vegetables are tender. Uncover; add sweet peppers; cook 5 minutes, stirring occasionally. Add cherry tomatoes, salt, pepper and half-and-half. Stir in 1/4 cup pasta water.
3.
Drain pasta; transfer to bowl.
4.
Pour sauce over pasta. Sprinkle with Parmesan; toss. Serve.
Nutrition Facts
Calories 389, Total Fat 10 g, Saturated Fat 3 g, Cholesterol 12 mg, Sodium 355 mg, Carbohydrate 63 g, Fiber 6 g, Protein 13 g.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
Recommended Recipe:
Pasta Primavera
Low-fat evaporated milk makes a lightened up cheese sauce for the pasta and vegetables in this 30-minute dinner.
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