Spring Pasta Primavera
Prep 20 minutes
Cook 10 minutes • Serves: 4
1/2 cup frozen peas
2 tablespoons olive oil
1 medium carrot, halved lengthwise and thinly sliced crosswise
1/2 small red onion, thinly sliced
1/2 cup thinly sliced leeks
1 package (8 ounces) sliced baby bella mushrooms
1/2 bunch asparagus, cut into 1-inch pieces
3 garlic cloves, minced
1 cup halved cherry tomatoes
3 tablespoons fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/3 cup grated Parmesan cheese
1 tablespoon chopped fresh basil
1.Prepare penne as label directs, adding peas during last 2 minutes of cooking; reserve 1/2 cup cooking water. Drain penne mixture; return to saucepot and cover to keep warm.
2.In large skillet, heat oil over medium-high heat. Add carrot, onion and leeks; cook 4 minutes or until tender-crisp, stirring occasionally. Add mushrooms and asparagus; cook 3 minutes or until tender, stirring occasionally. Add garlic and tomatoes; cook 1 minute or until fragrant and tomatoes are slightly tender, stirring frequently. Add lemon juice, salt, pepper, penne mixture and reserved cooking water; cook 2 minutes or until slightly thickened, stirring occasionally. Remove from heat; stir in cheese. Makes about 8 cups.
3.Serve primavera sprinkled with basil.
Approximate nutritional values per serving (2 cups):
363 Calorie, 10 g Fat, 2 g Saturated Fat, 6 mg Cholesterol, 380 mg Sodium,
55 g Carbohydrates, 6 g Fiber, 5 g Sugars, 0 g Added Sugars, 13 g Protein