TLC Cooking "Pasta Primavera"

Pasta Primavera

Pasta Primavera

YIELD Makes 4 (2-cup) servings
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In Italian, primavera means "spring style." By including so many fresh vegetables, this famous entree has been referred to as a "garden on a plate."

INGREDIENTS

8	ounces uncooked linguine or medium pasta shells
1	tablespoon reduced-fat margarine
2	green onions, diagonally sliced
1	clove garlic, minced
1	cup fresh mushroom slices
1	cup broccoli florets
2‑1/2	cups fresh snow peas
4	to 8 asparagus spears, cut into 2-inch pieces
1	medium red bell pepper, cut into thin strips
1/2	cup evaporated skimmed milk
1/2	teaspoon dried tarragon leaves
1/2	teaspoon black pepper
1/3	cup grated Parmesan cheese

PREPARATION:

Cook pasta according to package directions, omitting salt. Drain and set aside.
Melt margarine in large nonstick skillet. Add green onions and garlic; cook over medium heat until softened. Add mushrooms and broccoli. Cover; cook 3 minutes or until mushrooms are tender. Add snow peas, asparagus, bell pepper, milk, tarragon and black pepper. Cook and stir until vegetables are crisp-tender and lightly coated.
Add cheese; toss to coat evenly. Serve immediately.

This recipe appears in: Italian

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

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