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Fusilli Primavera

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

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)
  • Servings Per Recipe 4,
  • cal. (kcal) 241,
  • Fat, total (g) 16,
  • chol. (mg) 21,
  • sat. fat (g) 6,
  • carb. (g) 16,
  • fiber (g) 3,
  • pro. (g) 7,
  • vit. A (IU) 8600,
  • vit. C (mg) 34,
  • sodium (mg) 397,
  • calcium (mg) 101,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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