Pasta Primavera

Fresh and very tasty. A perfect and light summer meal.

Pasta Primavera
A variation on this recipe from Cooking Light

1/2 pound uncooked fusilli (short twisted spaghetti)
2 cups (1-inch) diagonally cut thin asparagus (about 3/4 pound)
1 teaspoon olive oil
Cooking spray
1 small yellow bell pepper, cut into julienne strips
1 small red onion, thinly sliced
2 garlic cloves, minced
1 cup halved cherry tomatoes
2/3 cup fat-free, less-sodium chicken broth
1/3 cup whipping cream
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1/2 cup frozen green peas
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 cup thinly sliced fresh basil

Cook pasta according to package directions, omitting salt and fat. Add asparagus during the last minute of cooking. Drain; place in a large bowl.

Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add bell pepper, onion, and garlic; sauté 5 minutes. Add tomatoes; sauté 1 minute. Stir in broth, whipping cream, salt, red pepper, and peas; cook 2 minutes or until thoroughly heated.

Add tomato mixture to pasta mixture; toss to coat. Sprinkle with cheese and basil. Serve immediately.