Scrumptious Sundays

Pasta Primavera

Fresh & flavorful, this pasta primavera chock full of vegetables makes a lovely entree for spring.  A combination of equal parts milk and cream, half and half creates a silky, full-bodied sauce.

Yields 4 servings (2 c. ea); 9 WW points plus

Every time I see this picture I want to make this recipe.  So colorful, and tasty!

Ingredients

2 cups green beans, trimmed and halved crosswise

2 cups broccoli florets

1/2 cup (1-inch) slices asparagus (about 2 ounces) $

6 ounces uncooked fettuccine

1 tablespoon olive oil

1 cup chopped onion

2 teaspoons minced fresh garlic

1/8 teaspoon crushed red pepper

1/2 cup fresh or frozen green peas

1 cup grape tomatoes, halved

2/3 cup half-and-half

1 teaspoon cornstarch

3/4 teaspoon salt

1/4 cup chopped fresh basil

1/4 cup (1 ounce) shaved Parmigiano-Reggiano cheese

Preparation

1. Cook green beans in boiling water 1 minute. Add broccoli and asparagus; cook 2 minutes or until vegetables are crisp-tender. Remove vegetables from pan with a slotted spoon; place in a large bowl. Return water to a boil. Add pasta; cook 10 minutes or until al dente. Drain and add to vegetable mixture.
2. Heat oil in a large nonstick skillet over medium-high heat. Add 1 cup onion, and sauté for 2 minutes. Add garlic and red pepper; sauté 3 minutes or until onion begins to brown. Add peas, and sauté 1 minute. Add tomatoes; sauté 2 minutes. Combine half-and-half and cornstarch, stirring with a whisk. Reduce heat to medium. Add half-and-half mixture and salt to pan; cook 1 minute or until sauce thickens, stirring constantly. Pour sauce over pasta mixture; toss gently to coat. Sprinkle with basil and cheese. Serve immediately.

Nutritional Information

Amount per serving

Calories: 338

Calories from fat: 29%

Fat: 10.8g

Saturated fat: 4.7g

Monounsaturated fat: 4.4g

Polyunsaturated fat: 0.8g

Protein: 13.7g

Carbohydrate: 49.6g

Fiber: 7.1g

Cholesterol: 20mg

Iron: 2.9mg

Sodium: 607mg

Calcium: 205mg