Pasta Primavera

Primavera means “spring style” in Italian. Primavera dishes are made with a variety of fresh vegetables, and although this recipe uses fettuccine, you can replace it with any kind of pasta you want. This pasta primavera recipe incorporates a light cream sauce — much lower in fat than the traditional pasta primavera recipe made with heavy cream.

Preparation time: 15 minutes

Cooking time: Less than 15 minutes

Yield: 6 servings

1 medium onion

1 clove garlic

1 tablespoon olive oil

1 pound asparagus

1 medium zucchini

1 medium carrot

1/2 pound fresh mushrooms

1 cup lowfat milk

1/2 cup vegetable broth

Fresh basil

1 cup frozen peas, thawed

2 green onions

1/2 teaspoon salt

1/2 teaspoon black pepper

1 pound hot cooked fettuccine

1/2 cup grated Parmesan cheese

1/2 cup toasted pine nuts

1. Mince the onion and garlic.

2. In a large skillet, heat the olive oil.

3. Cook the onion and garlic in the oil over medium heat until the onions are translucent, about 7 minutes.

4. Trim the asparagus and slice it diagonally in 1/4-inch pieces.

5. Slice the zucchini, carrot, and mushrooms.

   Slice the carrot very thinly.

6. Add the asparagus, zucchini, carrot, and mushrooms to the skillet and cook over medium heat for 2 minutes.

7. Chop the basil.

8. Add the milk, broth, and 3 tablespoons basil, then cook over high heat until the liquid boils.

9. Chop the green onions.

10. Cook for about 3 minutes and then add the peas and green onions.

11. Simmer for 1 minute.

12. Add the salt and black pepper, and then add the pasta, cheese, and pine nuts, tossing until the ingredients are well mixed.

13. Serve immediately.

Per serving: Calories 368 (From fat 126); Fat 14g (Saturated 3g); Cholesterol 8mg; Sodium 272mg; Carbohydrate 71g (Dietary fiber 6g); Protein 21.