Fusilli Primavera | Midwest Living

Fusilli Primavera

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Fusilli Primavera

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  • Makes: 4 servings
  • Start to Finish 30 mins

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"Primavera" means spring vegetables, and that's what you'll find in this colorful stir-fried side dish. A splash of vermouth adds some tang to the sauce.

Ingredients

  • 8 ounces dried fusilli, fettuccine, linguine or other long pasta noodles
  • 16 fresh asparagus spears (about 3/4 lb.)
  • 4 cloves garlic, very thinly sliced
  • 1/2 teaspoon crushed red pepper
  • 1 tablespoon cooking oil
  • 2 medium carrots, very thinly bias-sliced
  • 1 leek, thinly sliced
  • 6 roma tomatoes, seeded and chopped (about 2-1/4 cups)
  • 1/4 cup extra-dry vermouth, dry white wine, or vegetable broth
  • 1/2 teaspoon kosher or sea salt
  • 2 tablespoons butter
  • 1/4 cup shredded fresh basil
  • 1/2 cup coarsely chopped cashews or sliced almonds, toasted
  • 1 ounce smoked Gouda or provolone cheese, thinly shaved

Directions

  1. Cook pasta according to package directions in a Dutch oven; drain. Return pasta to pan. Set aside.
  2. Trim asparagus. Remove tips; set tips aside. Bias-slice remaining asparagus stalks into 1-1/2-inch pieces. Set stalks aside.
  3. In a wok or 12-inch nonstick skillet stir-fry garlic and red pepper in hot oil for 15 seconds over medium-high heat. Add carrots and leek; stir-fry for 2 minutes. Add tomatoes; stir-fry for 1 minute more. Add asparagus stalks, vermouth, and salt. Cook, uncovered, for 2 to 3 minutes or until asparagus is crisp-tender. Add asparagus tips. Cook, uncovered, for 1 minute more. Add butter, stirring until melted. Add asparagus mixture and basil to pasta; toss gently to coat. Transfer to a warm serving dish. Garnish with nuts and shaved cheese. Makes 4 main-dish servings.

Nutrition Facts

(Fusilli Primavera)

Servings Per Recipe 4, calcium (mg) 101, iron (mg) 2, cal. (kcal) 241, sodium (mg) 397, fiber (g) 3, sat. fat (g) 6, vit. C (mg) 34, chol. (mg) 21, Fat, total (g) 16, vit. A (IU) 8600, carb. (g) 16, pro. (g) 7

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