Recipe finder
Fusilli Primavera
- Makes: 4 servings
- Start to Finish 30 mins
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
- Cook pasta according to package directions in a Dutch oven; drain. Return pasta to pan. Set aside.
- Trim asparagus. Remove tips; set tips aside. Bias-slice remaining asparagus stalks into 1-1/2-inch pieces. Set stalks aside.
- 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