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Tuesday, October 16 2012

Choose thin tender stalks of asparagus for this colorful meatless main dish. Half-and-half, and a little pasta water, provide just enough sauce to marry all the garden fresh vegetables.

Recipe from

Servings: 6 servings

Prep Time: 15 mins

Total Time: 35 mins

ingredients

1 pound penne or elbow-shaped pasta
2 tablespoons olive oil
3 cloves garlic, sliced
3 carrots, peeled and sliced
1 bunch asparagus (about 1 pound), stem ends snapped off and spears cut into 1-inch pieces
1 sweet red pepper, halved lengthwise, seeded and sliced
1 sweet yellow pepper, halved lengthwise, seeded and sliced
1 small cherry tomatoes (about 24), halved
3/4 teaspoon salt
1/4 teaspoon black pepper
2/3 cup half-and-half
2 tablespoons grated Parmesan

directions

Bring large pot of salted water to boiling. Add pasta to boiling water; cook until al dente, tender but still firm.

Meanwhile, heat 12-inch skillet over medium-high heat. Add oil and garlic; cook 1 to 2 minutes. Add carrots; cook 4 minutes. Reduce heat to medium. Add asparagus; cover; cook 8 minutes or until vegetables are tender. Uncover; add sweet peppers; cook 5 minutes, stirring occasionally. Add cherry tomatoes, salt, pepper and half-and-half. Stir in 1/4 cup pasta water.

Drain pasta; transfer to bowl.

Pour sauce over pasta. Sprinkle with Parmesan; toss. Serve.

nutrition information

Per serving: Calories 389, Total Fat 10 g, Saturated Fat 3 g, Cholesterol 12 mg, Sodium 355 mg, Carbohydrate 63 g, Fiber 6 g, Protein 13 g. Percent Daily Values are based on a 2,000 calorie diet

Posted by: Send a Meal AT 01:15 pm | Permalink | 0 Comments | Email

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