Pasta Primavera

  • Share
Makes: 4  servings Prep 25 mins Cook 23 mins

Ingredients

  • 2 tablespoons  butter (no substitutions)
  • 1 tablespoon  olive oil
  • 1 cup  finely chopped onions
  • 1 pound  asparagus, trimmed, stems peeled and cut into 1-1/2-inch diagonal pieces
  • 1 carrot, diced
  • 1 yellow summer squash (8 oz.), diced
  • 1/4 pound  snow peas, cut into 1/2-inch diagonal pieces
  • 3/4 teaspoon  salt
  • 3/4 cup  chicken broth
  • 1/2 cup  heavy or whipping cream
  • 1 small head radicchio (4 oz.), thinly sliced
  • 1/2 pound  capellini, cooked according to package directions
  • 1 plum tomato, diced
  • Freshly grated Parmesan cheese, optional

Directions

1. Melt butter and oil in a large nonstick skillet over medium heat. Add onions; cook until softened, 5 to 8 minutes. Stir in asparagus; cook until just tender, 5 minutes. Add carrot, yellow squash and snow peas; cook 3 minutes. Stir in salt and broth; bring to boil and cook until liquid has reduced by half, 3 to 5 minutes. Stir in cream and cook until sauce thickens slightly, about 5 minutes. Add radicchio; cook until radicchio wilts, 2 minutes.

2. Toss hot pasta and sauce in large bowl. Sprinkle with tomato. Serve with Parmesan, if desired. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)470,
  • Fat, total(g)22,
  • chol.(mg)56,
  • sat. fat(g)11,
  • carb.(g)58,
  • pro.(g)13,
  • sodium(mg)721,
  • Percent Daily Values are based on a 2,000 calorie diet
Todays Daily Prize
ADVERTISER
More Smart Savings
 
Want Free Stuff? Click Here for the best Deals, Discounts and Prizes.