Fresh vegetables tossed with fun shaped pasta make this low-calorie vegetarian meal nice for entertaining.
- Makes: 4 servings
- Start to Finish: 40 mins
ounces dried fusilli, fettuccine, linguine or other long pasta noodles
fresh asparagus spears (about 3/4 lb.)
cloves garlic, very thinly sliced
teaspoon crushed red pepper
tablespoon cooking oil
medium carrots, very thinly bias-sliced
leek, thinly sliced
roma tomatoes, seeded and chopped (about 2-1/4 cups)
cup extra-dry vermouth, dry white wine, or vegetable broth
teaspoon kosher or sea salt
cup shredded fresh basil
cup coarsely chopped cashews or sliced almonds, toasted
ounce smoked Gouda or provolone cheese, thinly shaved
- Cook pasta according to package directions in a Dutch oven; drain. Return pasta to pan. Set aside.
- Trim asparagus. Remove tips; set tips aside. Bias-slice remaining asparagus stalks into 1-1/2-inch pieces. Set stalks aside.
- 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