Pasta Primavera
Choose 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.
Prep Time:
15 mins
Total Time:
35 mins
Servings:
6 servings
Ingredients
-
1 pound penne or elbow-shaped pasta
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2 tablespoons olive oil
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3 cloves garlic, sliced
-
3 carrots, peeled and sliced
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1 bunch asparagus (about 1 pound), stem ends snapped off and spears cut into 1-inch pieces
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1 sweet red pepper, halved lengthwise, seeded and sliced
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1 sweet yellow pepper, halved lengthwise, seeded and sliced
-
1 small cherry tomatoes (about 24), halved
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3/4 teaspoon salt
-
1/4 teaspoon black pepper
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2/3 cup half-and-half
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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:
Penne Pesto with Veggies
The multigrain pasta in this healthy vegetarian main dish recipe provides a pleasant nutty flavor to go with the spinach and broccoli. Grape tomatoes add a burst of color.
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