Monday, March 26, 2007
I took advantage of Spring vegetables for dinner last night. It was delicious, and the recipe is from Cooking Light, so it's good for you too.
1/2 lb. uncooked fusilli (short twisted pasta)
2 cups (1-inch) diagonally cut thin asparagus (about 3/4 lb)
1/2 cup shelled green peas (about 3/4 lb. unshelled peas)
1 teaspoon olive oil
1 small yellow bell pepper, cut into julienne strips
1 small red onion, thinly sliced
2 garlic cloves, minced
1 cup halved cherry tomatoes
2/3 cup fat-free, less sodium chicken broth
1/3 cup whipping cream
1/2 teaspoon salt
1/2 teaspoon curshed red pepper
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 cup thinly sliced fresh basil
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 one 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. Serve immediately.