Recipes and Cooking Fusilli Primavera Fresh vegetables tossed with fun shaped pasta make this low-calorie vegetarian meal nice for entertaining. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Total Time: 40 mins Servings: 4 Jump to Nutrition Facts Ingredients 8 ounce dried fusilli, fettuccine, linguine or other long pasta noodles 16 fresh asparagus spears (about 3/4 lb.) 4 cloves garlic, very thinly sliced ½ 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) ¼ cup extra-dry vermouth, dry white wine, or vegetable broth ½ teaspoon kosher or sea salt 2 tablespoon butter ¼ cup shredded fresh basil ½ cup coarsely chopped cashews or sliced almonds, toasted 1 ounce smoked Gouda or provolone cheese, thinly shaved Directions 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. Rate it Print Nutrition Facts (per serving) 241 Calories 16g Fat 16g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 241 % Daily Value * Total Fat 16g 21% Saturated Fat 6g 30% Cholesterol 21mg 7% Sodium 397mg 17% Total Carbohydrate 16g 6% Protein 7g Vitamin C 34.2mg 171% Calcium 101mg 8% Iron 2mg 11% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.