SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Pasta Primavera with Asparagus

Makes: 4 servings
Prep 10 mins Cook 7 mins
Pasta Primavera with Asparagus
  • 16  thin stalks fresh asparagus
  • 8  ounces  dried long fusilli or ziti pasta
  • 1  tablespoon  olive oil
  • 2  teaspoons  bottled minced garlic
  • 1/4  teaspoon  freshly ground white pepper
  • 1/4  cup  dry white wine
  • 1/4  teaspoon  salt
  • 3  small red, orange, and/or yellow tomatoes, seeded and cut up
  • 1  tablespoon  butter or margarine
  • 1/4  cup  shredded fresh basil

1. Snap off and discard woody bases of fresh asparagus. Rinse. Cut or snap off the tips; set aside. Bias-slice asparagus stalks into 1- to 1-1/2-inch pieces; set aside.

2. Cook pasta according to package directions. Meanwhile, heat oil in a large skillet over medium heat. Add garlic and pepper; cook and stir for 30 seconds.

3. Add asparagus stalk pieces, wine, and salt to skillet. Bring to boiling; reduce heat. Cook, uncovered, for 3 minutes or until asparagus is crisp-tender, stirring occasionally. Add tomatoes and asparagus tips; cook, uncovered, for 1 minute more or until the tomatoes are heated through. Remove from heat; stir in butter.

4. Drain pasta; add pasta and basil to vegetables in skillet. Toss gently to combine. Makes 4 servings.

Nutrition Facts (Pasta Primavera with Asparagus)
  • Servings Per Recipe 4,
  • cal. (kcal) 316,
  • Fat, total (g) 8,
  • chol. (mg) 8,
  • sat. fat (g) 3,
  • carb. (g) 49,
  • fiber (g) 3,
  • pro. (g) 10,
  • vit. A (IU) 826,
  • vit. C (mg) 31,
  • Folate (g) 165,
  • sodium (mg) 195,
  • calcium (mg) 30,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe