Primavera, the Italian word for springtime, is just the term to do justice to this vegetable-packed pasta dish that requires only 10 minutes of cooking.
- Portion size 4 servings
- Credits : © CanadianLiving.com
Ingredients
Method
Snap woody ends off asparagus; cut diagonally into 1/2-inch (1 cm) pieces.
In large pot of boiling salted water, cook pasta for 6 minutes. Add asparagus; cook for 2 minutes or until pasta is tender but firm and asparagus is tender-crisp. Reserving 1/4 cup (50 mL) cooking water, drain and return to pot.
Meanwhile, in large skillet, heat oil over medium-high heat; cook mushrooms, onion, garlic, thyme and lemon rind, stirring occasionally, for 5 minutes or until liquid is evaporated. Stir in red peppers; cook, stirring, for about 3 minutes or until tender-crisp. Add reserved cooking water, scraping up brown bits; add to drained pasta mixture. Stir in Parmesan cheese, butter, lemon juice, salt and pepper until blended.
Nutritional facts <b>Per serving:</b> about
- Sodium 753 mg
- Protein 18 g
- Calories 476.0
- Total fat 13 g
- Cholesterol 22 mg
- Saturated fat 6 g
- Total carbohydrate 75 g
%RDI
- Iron 22.0
- Folate 69.0
- Calcium 15.0
- Vitamin A 33.0
- Vitamin C 187.0
