Pasta Primavera

• 1/2 pound uncooked fusilli (short twisted spaghetti)
• 2 cups (1-inch) diagonally cut thin asparagus (about 3/4 pound)
• 1/2 cup shelled green peas (about 3/4 pound unshelled green peas)
• 1 teaspoon olive oil
• Cooking spray
• 1 small yellow bell pepper, cut into julienne strips
• 1 small red onion, thinly sliced
• 2 garlic cloves, minced
• 1 cup halved cherry tomatoes
• 2/3 cup fat-free, less-sodium chicken broth
• 1/3 cup whipping cream
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• 1/4 cup thinly sliced fresh basil

1. Cook pasta according to package directions, omitting salt and fat. Add asparagus and peas during the last minute of cooking. Drain; place in a large bowl.
2. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add bell pepper, onion, and garlic; saute 5 minutes. Add tomatoes; saute 1 minute. Stir in broth, whipping cream, salt, and red pepper; cook 2 minutes or until thoroughly heated.
3. Add tomato mixture to pasta mixture; toss to coat. Sprinkle with cheese and basil. Serve immediately.

fusilli, thin, green peas, olive oil, cooking spray, yellow bell pepper, red onion, garlic, tomatoes, chicken broth, whipping cream, salt, red pepper, parmesan cheese, fresh basil

Taken from www.myrecipes.com/recipe/pasta-primavera-7 (may not work)