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Ingredients

• 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

Description

MyRecipes Recommends That You Make This Pasta Primavera Recipe From Cooking Light

MyRecipes