This classic Italian dish translates to spring pasta and is so named for its focus on tender, fresh vegetables. Though its ingredients are not hard to find year-round, this dish can be altered to fit any time of year by incorporating seasonal produce. Alter the noodles and type of vegetable to recreate this easy dish without it ever tasting repetitive.
- ½ pound uncooked pappardelle or other wide pasta
- 2 cups (1-inch) diagonally cut thin asparagus (about ¾ pound)
- ½ cup shelled green peas (about ¾ pound unshelled green peas)
- 1 teaspoon olive oil
- Cooking spray
- 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 lower-sodium chicken broth
- 1/3 cup whipped cream
- ½ teaspoon salt
- ½ teaspoon crushed red pepper
- ¼ cup (1 ounce) finely grated fresh Parmesan cheese
- ¼ cup thinly sliced fresh basil
- Cook pasta according to package directions, omitting salt and fat.
- Add the asparagus and peas during the last minute of cooking.
- Drain; place in a large bowl.
- Heat oil in a large nonstick skillet over medium-high heat.
- Coat pan with cooking spray.
- Add bell pepper, onion and garlic to pan; sauté 5 minutes.
- Add tomatoes to pan; sauté 1 minute.
- Stir in chicken broth, whipping cream, salt and crushed red pepper; cook 2 minutes or until mixture is thoroughly heated.
- Add tomato mixture to pasta mixture in large bowl.
- Toss to coat.
- Sprinkle with finely grated cheese and basil.
- Serve immediately.
Yield: 4 servings
Source: Cooking Light Quick & Easy Low-Calorie Recipes