Total Time
35mins
Prep 15 mins
Cook 20 mins

This was in Cooking Light magazine. An extremely good veggie dinner.

Ingredients Nutrition

Directions

  1. Cook pasta according to package directions, omitting salt and fat.
  2. Add asparagus and peas during the last minute of cooking. Drain, place in a large bowl.
  3. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat.
  4. Add bell pepper, onion and garlic, saute 5 minutes.
  5. Add tomatoes, saute 1 minute. Stir in broth, whipping cream, salt and red pepper, cook 2 minutes or until thoroughly heated.
  6. Add tomato mixture to pasta mixture, toss to coat.
  7. Sprinkle with cheese and basil.

Reviews

(2)
Most Helpful

This is an easy and very tasty recipe to make! We love it and will make it often at my house!

petiteflower70 May 06, 2010

Excellent and beautiful! I wish I were camera-able to take a photo. So wonderful with fresh spring veggies. Great vegetarian meal or even a hearty side dish. I love Cooking Light recipes and this one is no exception. A great balance of flavor and healthfulness. Thanks for sharing!

LonghornMama April 25, 2006

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