"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.

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

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