Sour-creamy Primavera Sauce

Sour-creamy Primavera Sauce
Servings: 4 Prep 15 mins Cook 10 mins


  • 12 ounces penne pasta
  • 4 ounces baby carrots, each cut lengthwise into 8 strips
  • 1/2 pound thin asparagus, trimmed and cut into 1-inch lengths
  • 2 tablespoons olive oil
  • 1/2 medium onion, chopped
  • 1/4 pound mushrooms, cleaned, stemmed and sliced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 sweet red pepper, cut into thin strips
  • 1/2 cup frozen peas
  • 1 container (8 ounces) regular or reduced-fat sour cream
  • 2 tablespoons grated Parmesan or Romano cheese

Make It

1. Cook pasta in large pot of boiling water following following package ddirections. Five minutes before the end of the cooking time, add the carrots. Two minutes before the end of the cooking time, add the asparagus. Vegetables should be tender at end of cooking.

2. Meanwhile, heat the oil in a large, deep skillet over high heat. Add the onion; cook, stirring occasionally, until barely softened, 1 to 2 minutes. Add the mushrooms, salt and pepper; cook, stirring occasionally, until the mushrooms lose their raw look, about 3 minutes. Add red pepper; cook for another 2 minutes. Add peas; cook for another 2 minutes or until everything is tender.

3. Drain the pasta, carrots and asparagus, reserving 1/2 cup of cooking water. Toss pasta, carrots, asparagus, and reserved cooking liquid together with the sauteed vegetables, sour cream and cheese in a large serving bowl. Serve pasta immediately. Makes 4 servings.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 536, Fat, total (g): 22, chol. (mg): 28, sat. fat (g): 9, carb. (g): 71, pro. (g): 16, sodium (mg): 387, Percent Daily Values are based on a 2,000 calorie diet.