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Tuesday, October 16 2012

Choose thin tender stalks of asparagus for this colorful meatless main dish. Half-and-half, and a little pasta water, provide just enough sauce to marry all the garden fresh vegetables.


Pasta Primavera
Recipe from 
Servings: 6 servings
Prep Time: 15 mins
Total Time: 35 mins
     pound  penne or elbow-shaped pasta
     tablespoons  olive oil
     cloves  garlic, sliced
       carrots, peeled and sliced
       bunch asparagus (about 1 pound), stem ends snapped off and spears cut into 1-inch pieces
       sweet red pepper, halved lengthwise, seeded and sliced
       sweet yellow pepper, halved lengthwise, seeded and sliced
     small  cherry tomatoes (about 24), halved
    3/4  teaspoon  salt
    1/4  teaspoon  black pepper
    2/3  cup  half-and-half
     tablespoons  grated Parmesan
Bring large pot of salted water to boiling. Add pasta to boiling water; cook until al dente, tender but still firm.
Meanwhile, heat 12-inch skillet over medium-high heat. Add oil and garlic; cook 1 to 2 minutes. Add carrots; cook 4 minutes. Reduce heat to medium. Add asparagus; cover; cook 8 minutes or until vegetables are tender. Uncover; add sweet peppers; cook 5 minutes, stirring occasionally. Add cherry tomatoes, salt, pepper and half-and-half. Stir in 1/4 cup pasta water.
Drain pasta; transfer to bowl.
Pour sauce over pasta. Sprinkle with Parmesan; toss. Serve.
nutrition information
Per serving: Calories 389, Total Fat 10 g, Saturated Fat 3 g, Cholesterol 12 mg, Sodium 355 mg, Carbohydrate 63 g, Fiber 6 g, Protein 13 g. Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 01:15 pm   |  Permalink   |  0 Comments  |  Email

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