Fusilli Primavera

Fresh vegetables tossed with fun shaped pasta make this low-calorie vegetarian meal nice for entertaining.

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Makes:
4 servings
Start to Finish:
40 mins
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Fusilli Primavera

Ingredients
8
ounces dried fusilli, fettuccine, linguine or other long pasta noodles
16
fresh asparagus spears (about 3/4 lb.)
4
cloves garlic, very thinly sliced
1/2
teaspoon crushed red pepper
1
tablespoon cooking oil
2
medium carrots, very thinly bias-sliced
1
leek, thinly sliced
6
roma tomatoes, seeded and chopped (about 2-1/4 cups)
1/4
cup extra-dry vermouth, dry white wine, or vegetable broth
1/2
teaspoon kosher or sea salt
2
tablespoons butter
1/4
cup shredded fresh basil
1/2
cup coarsely chopped cashews or sliced almonds, toasted
1
ounce smoked Gouda or provolone cheese, thinly shaved

Directions

  1. Cook pasta according to package directions in a Dutch oven; drain. Return pasta to pan. Set aside.
  2. Trim asparagus. Remove tips; set tips aside. Bias-slice remaining asparagus stalks into 1-1/2-inch pieces. Set stalks aside.
  3. In a wok or 12-inch nonstick skillet stir-fry garlic and red pepper in hot oil for 15 seconds over medium-high heat. Add carrots and leek; stir-fry for 2 minutes. Add tomatoes; stir-fry for 1 minute more. Add asparagus stalks, vermouth, and salt. Cook, uncovered, for 2 to 3 minutes or until asparagus is crisp-tender. Add asparagus tips. Cook, uncovered, for 1 minute more. Add butter, stirring till melted. Add asparagus mixture and basil to pasta; toss gently to coat. Transfer to a warm serving dish. Garnish with nuts and shaved cheese. Makes 4 main-dish servings.

Nutrition Facts

(Fusilli Primavera)
    Per serving:
  • 241 kcal cal.,
  • 16 g fat
  • (6 g sat. fat,
  • 21 mg chol.,
  • 397 mg sodium,
  • 16 g carb.,
  • 3 g fiber,
  • 7 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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