Company Primavera

Author: Canadian Living

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

  • 1 lb asparagus
  • 4 cups penne pasta
  • 4 cups fusilli pasta
  • 2 teaspoons olive oil
  • 3 cups sliced mushrooms (8 oz/250 g)
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 teaspoon finely grated lemon rind
  • 2 sweet red peppers sliced
  • 1/3 cup freshly grated Parmesan cheese
  • 2 tablespoons butter
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

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
  • Fibre 0.0
  • Folate 69.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 15.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 33.0
  • Vitamin C 187.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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