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Recipe Summary

prep:
25 mins
bake:
20 mins at 375°
Servings:
6
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Fresh-Herb Pasta Primavera

Ingredients

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Directions

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  • In a 4- or 4-1/2-quart Dutch oven, cook pasta in 2 to 3 quarts lightly salted, boiling water until the pasta is tender, but still firm. drain well.

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  • Prepare the Parmesan Cream sauce. Return pasta to the Dutch oven, and stir in Parmesan Cream Sauce.

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  • In a large skillet, cook red pepper and green onions in sherry and olive oil, uncovered, 3 to 4 minutes or until tender.

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  • Add vegetables, herbs and cumin to the skillet. Cook, uncovered, 2 minutes or until tender, stirring frequently.

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  • Gently stir vegetables and cherry tomatoes into the pasta mixture in Dutch oven. Toss until just combined. Spread in an ungreased 13x9x2-inch (3-quart rectangular) baking dish and set aside.

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  • Bake, uncovered, in a 375 degree oven about 20 minutes or until heated through. Garnish each serving with an herb sprig, if you like. Makes 6 servings.

Nutrition Facts (Fresh-Herb Pasta Primavera)

380 calories; total fat 15g; cholesterol 40mg; sodium 284mg; carbohydrates 44g; fiber 4g.

Parmesan Cream Sauce

Ingredients

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Directions

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  • Remove from heat. Stir in the 3/4 cup grated Parmesan or Asiago cheese and freshly ground pepper. Makes 2-1/2 cups.

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  • In a medium saucepan, melt butter over medium heat. Stir in 3 tablespoons all-purpose flour. Cook and stir 2 minutes. Add 2 cups low-fat milk. Cook and stir until thickened and bubbly. Cook and stir 1 minute more.

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