Penne Primavera by Lynette Rohrer Shirk
Spring vegetables are full of fiber and their crunchy texture goes well with the chewy pasta. You can also spike your primavera with a garnish of chopped Italian flat-leaf parsley, a few tiny grape or currant tomatoes, a bit of hot red pepper flakes, and toasted walnuts. The walnuts add extra crunch, fiber, and protein.
Serves 4
Serving Size 2 cups
Calories: 401.46
Protein: 15.65 grams
Carbohydrates: 40.61 grams
Fiber: 5.82 grams
Fat: 19.62 grams
½ cup diced onion
½ cup diced carrot
¼ cup diced red bell pepper
2 tablespoons olive oil
½ cup chicken broth
1 cup asparagus tips
1 cup broccoli florets
½ cup cream
½ cup peas
½ cup grated Parmesan cheese
salt and pepper to taste
4 cups cooked penne pasta
Sauté onions, carrots, and red bell pepper in oil until tender.
Add chicken broth, asparagus and broccoli and simmer for 5 minutes.
Add cream and peas and simmer for 5 minutes.
Stir in Parmesan cheese and remove from heat.
Season with salt and pepper and serve sauce over cooked penne pasta.
Primavera
In Italian, primavera means spring. Thus, it's appropriate to use young baby vegetables in this dish. You can use frozen baby peas, but sugar snaps are excellent and a fine source of fresh great-tasting fiber, too. Some primavera recipes also call for bits of chicken or chopped shrimp — all delicious.
