Healthy Pasta Primavera

Healthy Pasta Primavera
Servings: 6 Prep 20 mins Cook 14 mins


  • 1/2 pound asparagus, trimmed and cut into 1-inch pieces
  • 1/2 pound green beans, trimmed and cut into 1-inch pieces
  • 2 sweet orange peppers, cored, seeded and cut into 1/4-inch strips
  • 1 pound spaghetti
  • 3/4 cup half-and-half
  • 3/4 cup chicken broth
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons olive oil
  • 5 cloves garlic, sliced
  • 2 cups grape tomatoes, halved
  • 1/3 cup grated Parmesan
  • 1/4 cup flat-leaf parsley, chopped
  • Shaved Parmesan, optional

Make It

1. Bring a large pot of salted water to a boil. Add asparagus and green beans; cook 4 minutes. Add peppers and cook 1 more minute. Scoop out vegetables with a large slotted spoon and place in a colander. Rinse under cold water.

2. Add pasta to boiling water and cook following package directions, about 9 minutes. Drain; return to pot.

3. While pasta is cooking, place half-and-half, chicken broth, salt, pepper and nutmeg in a small saucepan. Bring to a simmer over medium heat.

4. Heat a large nonstick skillet over medium-high heat. Add olive oil and garlic and cook 30 seconds. Add cooked veggies and tomatoes. Cook, stirring a few times, about 1 minute, 30 seconds. Spoon into pasta pot. Stir grated cheese into the half- and-half mixture. Add to pasta and gently stir in parsley until all ingredients are combined. Allow to stand for 5 minutes. Shave Parmesan on top, if desired.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 425, Fat, total (g): 11, chol. (mg): 18, sat. fat (g): 5, carb. (g): 67, fiber (g): 6, pro. (g): 17, sodium (mg): 447, Percent Daily Values are based on a 2,000 calorie diet.