Healthy Pasta Primavera

Servings Per Recipe 6

• Amount Per Serving
• Calories 425
• Protein(gm)17
• Carbohydrate(gm)67
• Fat, total(gm)11
• Cholesterol(mg)18
• Saturated fat(gm)5
• Dietary Fiber, total(gm)6
• Sodium(mg)447

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

• 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.