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    PASTA PRIMAVERA


    List of Ingredients


    • 1 POOUND PENNE PASTA
    • 2 TABLESPOONS OLIVE OIL
    • 3 GARLIC CLOVES, SLICED
    • 3 CARROTS, PEELED AND SLICED
    • 1 BUNCH ASPARAGUS, 1 POUND, STEM ENDS SNAPPED OFF AND SPEARS CUT INTO 1" PIECES
    • 1 SWEET RED PEPPER, HALVED LENGTHWISE, SEEDED AND SLICED
    • 1 SWEET YELLOW PEPPER, HALVED LENGTHWISE, SEEDED AND SLICED
    • 1 CUP SMALL CHERRY TOMATOES, ABOUT 24, HALVED
    • 3/4 TEASPOON SALT
    • 1/4 TEASPOON BLACK PEPPER
    • 2/3 CUPS HALF AND HALF
    • 2 TABLESPOONS GRATED PARMESAN


    Instructions


    1. BRING LARGE POT OF SALTED WATER TO BOILING. ADD PASTA TO WATER AND COOK UNTIL AL DENTE, TENDER BUT STILL FIRM.
    2. HEAT A 12" SKILLET OVER MEDIUM HIGH HEAT, ADD OIL AND GARLIC, COOK 1 TO 2 MINUTES. ADD CARROTS AND COOK 4 MINUTES. REDUCE HEAT TO MEDIUM. ADD ASPARAGUS, COVER AND COOK 8 MINUTES OR UNTIL VEGETABLES ARE TENDER.
    3. 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.
    4. DRAIN PASTA AND TRANSFER TO BOWL. POUR SAUCE OVER PASTA AND SPRINKLE WITH CHEESE, TOSS WELL.
    5. SERVES 6, 97 CENTS PER EACH SERVING
      SOURCE: FAMILY CIRCLE, 10/3/00
    6. 389 CALORIES
      10 GM FAT
      3 GM SATURATED
      13 GM PROTEIN
      63 GM CARBOHYDDRATE
      6 GM FIBER
      355 MG SODIUM
      12 MG CHOLESTEROL
 

 

 

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