"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.

Source: Midwest Living

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Recipe Summary

total:
30 mins
Servings:
4
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Ingredients

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Directions

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  • Cook pasta according to package directions in a Dutch oven; drain. Return pasta to pan. Set aside.

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  • Trim asparagus. Remove tips; set tips aside. Bias-slice remaining asparagus stalks into 1-1/2-inch pieces. Set stalks aside.

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  • 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

241 calories; total fat 16g; saturated fat 6g; cholesterol 21mg; sodium 397mg; carbohydrates 16g; fiber 3g; protein 7g; vitamin a 8600IU; vitamin c 34mg; calcium 101mg; iron 2mg.

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