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Flavorful Pasta Primavera

Recipe by:

Fresh tarragon and crushed red pepper bring flavor to this vegetable and pasta dish. The pasta featured here is rotini, which is a short, spiral-shaped pasta. You could also use bow tie or cavatelli, if you like.

Yield: 4 servings
Total Time:
Creamy non-lactose fusilli pasta primavera with veggies

1 pound fresh asparagus spears

8 ounces dried rotini pasta

1 large red or yellow sweet pepper, cut into 1-inch pieces

1 cup assorted fresh summer squash, such as halved sunburst squash and/or sliced zucchini or yellow summer squash

2 cloves garlic, minced

2 teaspoons olive oil

1/2 cup reduced-sodium chicken broth

3 tablespoons all-purpose flour

1/4 teaspoon salt

1 tablespoon snipped fresh tarragon or basil

1/4 teaspoon crushed red pepper


Ground black pepper

  1. Snap off and discard woody bases from asparagus. Bias-slice asparagus into 1-inch pieces.
  2. Cook pasta according to package directions, adding asparagus, sweet pepper, and squash to pasta during the last 3 minutes of cooking; drain. Return pasta and vegetables to hot saucepan.
  3. Meanwhile, in a small saucepan cook and stir garlic in hot oil for 1 minute. Using a whisk, combine LACTAID® Reduced Fat 2% Milk, chicken broth, flour, and 1/4 teaspoon salt. Add mixture to saucepan. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in tarragon and crushed red pepper. Pour over pasta and vegetables; toss gently to coat. Season to taste with additional salt and ground black pepper.

© Copyright 2007, Meredith Corporation. All Rights Reserved.

Nutritional Facts

Serving Size: 2 cups

Amount Per Serving

Calories 340
Total Fat 5.18g
Calories from Fat 45.58kcal
Saturated Fat 1.72g
Cholesterol 7.51mg
Sodium 266.16mg
Total Carbohydrate 60.72g
Dietary Fiber 5.09g
Sugars 11.35g
Protein 15.08g
Calcium 164.22mg

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