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Healthy Pasta Primavera

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 by 34 people
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Makes: 6  servings Prep 20 mins Cook 14 mins
Healthy Pasta Primavera
Nutrition Facts

Servings Per Recipe 6

  • Amount Per Serving
  • cal.(kcal)425
  • Fat, total(g)11
  • chol.(mg)18
  • sat. fat(g)5
  • carb.(g)67
  • fiber(g)6
  • pro.(g)17
  • sodium(mg)447

Percent Daily Values are based on a 2,000 calorie diet

Ingredients
  • 1/2 pound  asparagus, trimmed and cut into 1-inch pieces
  • 1/2 pound  green beans, trimmed and cut into 1-inch pieces
  • 2 sweet orange peppers, cored, seeded and cut into 1/4-inch strips
  • 1 pound  spaghetti
  • 3/4 cup  half-and-half
  • 3/4 cup  chicken broth
  • 3/4 teaspoon  salt
  • 1/4 teaspoon  black pepper
  • 1/4 teaspoon  ground nutmeg
  • 2 tablespoons  olive oil
  • 5 cloves garlic, sliced
  • 2 cups  grape tomatoes, halved
  • 1/3 cup  grated Parmesan
  • 1/4 cup  flat-leaf parsley, chopped
  • Shaved Parmesan, optional

Directions

1. Bring a large pot of salted water to a boil. Add asparagus and green beans; cook 4 minutes. Add peppers and cook 1 more minute. Scoop out vegetables with a large slotted spoon and place in a colander. Rinse under cold water.

2. Add pasta to boiling water and cook following package directions, about 9 minutes. Drain; return to pot.

3. While pasta is cooking, place half-and-half, chicken broth, salt, pepper and nutmeg in a small saucepan. Bring to a simmer over medium heat.

4. Heat a large nonstick skillet over medium-high heat. Add olive oil and garlic and cook 30 seconds. Add cooked veggies and tomatoes. Cook, stirring a few times, about 1 minute, 30 seconds. Spoon into pasta pot. Stir grated cheese into the half- and-half mixture. Add to pasta and gently stir in parsley until all ingredients are combined. Allow to stand for 5 minutes. Shave Parmesan on top, if desired.

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