Pasta Primavera

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

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1⁄2 lb  uncooked  fusilli (short twisted spaghetti)
• 2  cups fresh asparagus, cut diagonally in 1-inch pieces
• 1⁄2 cup peas
• 1  teaspoon olive oil
• 1  small  yellow pepper, cut into julienne strips
• 1  small red onion, thinly sliced
• 2  garlic cloves
• 1  cup  halved cherry tomatoes
• 2⁄3 cup  reduced-sodium fat-free chicken broth
• 1⁄3 cup  whipping cream
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon crushed red pepper flakes
• 1⁄4 cup parmesan cheese
• 1⁄4 cup fresh basil, thinly sliced

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.