½ pound uncooked fusilli twisted spaghetti *
11 Cups (1-inch) diagonally cut thin asparagus (about ¾ lb)
½ cup thawed frozen 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
½ teaspoon salt
½ teaspoon crushed red pepper flakes
¼ cup (1-ounce) grated fresh Parmesan cheese
¼ cup thinly sliced fresh basil
1. Cook pasta according to package directions, omitting salt and fat.
Add asparagus and peas during last minute of cooling. Drain; place in
a large bowl.
2. Heat oil in a large nonstick skillet coated with cooking spray over
medium-high heat. Add bell pepper, onion, and garlic; sauté 5
minutes. Add tomatoes; sauté 1 minute. Stir in broth, whipping
cream, salt, and red pepper flakes; cook 2 minutes or until thoroughly
3. Add tomato mixture to pasta mixture; toss to coat. Sprinkle with
cheese and basil. Serve immediately. Yield: 4 servings (serving size:
1 ½ cups).
CALORIES 364 (28% from fat); FAT 11.2g (sat. 6g, mono 3.4g, poly 0.6g);
PROTIEN 14.1g; CARB 54g; FIBER 5.4g; SHOL 31 mg; IRON 3.2mg; SODIUM
476 mg; CALC 125mg
* For Added Fiber and Protein, replace the fusilli with any type of
Barilla Plus Pasta.
*Recipe Courtesy Cooking Light Magazine