Pasta Primavera
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
8 slender asparagus spears, cut into 1½ inch pieces½ red bell pepper, seeded and cut into 3/8-x-2 inch strips1 zucchini (about 8 oz), unpeeled, cut into 3/8 inch slices1 yellow squash (about 8 oz), unpeeled, cut into 3/8 inch slices4 green onions, sliced2 cloves garlic, chopped8 oz mushrooms, sliced or quartered1 cup sugar snap peas, trimmed1 large tomato, seeded, coarsly chopped, and drained3 fresh basil leaves, chopped (or 1 tsp dried basil)¼ cup fresh parsley1 cup chicken broth1 cup light sour cream½ cup freshly grated Parmesan cheese1 tsp saltfreshly ground pepper to taste10 oz (about 3 cups) penne pasta, cooked and drained
Preheat oven to 350°F. Add some water to a pan fitted with a steamer rack over medium heat. Remove and discard tough ends of asaragus. Place asparagus and red pepper on rack and steam, covered, over gently boiling water, 2 minutes. Add zucchini, yellow squash, onions (including some tender green tops) garlic, mushrooms, and peas. Cover and steam until vegetables are tender-crisp, about 6 minutes longer. Remove vegetables to a medium bowl. Add tomato basil ans parsley and mix. Set aside.
In a small bowl, whisk together chicken broth and sour cream. Add ¼ cup of the Parmesan cheese, salt, and pepper.
To assemble, mix pasta, vegetables, and cheese sauce in a 4 quart cassarole dish lightly coated with cooking spray or oil. Top with remaining ¼ cup Parmesan cheese.
Cover and bake 30 minutes. Uncover and bake until heated through, 10 to 15 minutes longer.
Number of Servings: 8
Recipe submitted by SparkPeople user LUPINTHE3RD.
In a small bowl, whisk together chicken broth and sour cream. Add ¼ cup of the Parmesan cheese, salt, and pepper.
To assemble, mix pasta, vegetables, and cheese sauce in a 4 quart cassarole dish lightly coated with cooking spray or oil. Top with remaining ¼ cup Parmesan cheese.
Cover and bake 30 minutes. Uncover and bake until heated through, 10 to 15 minutes longer.
Number of Servings: 8
Recipe submitted by SparkPeople user LUPINTHE3RD.
Nutritional Info Amount Per Serving
- Calories: 196.8
- Total Fat: 4.7 g
- Cholesterol: 15.6 mg
- Sodium: 558.6 mg
- Total Carbs: 29.1 g
- Dietary Fiber: 2.2 g
- Protein: 10.1 g
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