The pasta cooks partway on its own, then finishes cooking in the skillet with the vegetables and sauce so that it picks up the flavour of both. Only 447 calories per serving.
Directions for: Pasta Primavera
Ingredients
lb(s) standard, whole-wheat, or whole-grain penne
1 lb(s) medium asparagus, tough bottom stems broken off and discarded, remainder cut into 1 1/2-inch sections
1 15 oz can chicken stock
Salt and pepper
1 Tbsp plus 2 teaspoons olive oil
4 clove garlic, sliced
red onion, chopped small
⅛ tsp red pepper flakes
4 oz shiitake mushrooms, stemmed, and sliced
4 oz cremini mushrooms, trimmed, and cut into quarters or sixths, depending on size
1 cup frozen peas
2 Tbsp chopped fresh parsley
cup grated Parmesan cheese
6 oz bag baby spinach
2 scallions, chopped
Directions
1. Bring a large pot of salted water to a boil for the pasta.
2. Combine the asparagus, 1/4 cup stock, and 1/4 teaspoon salt in a large skillet. Cover, and cook over medium heat, until al dente, 3 to 5 minutes. Transfer to a bowl with any remaining stock; set aside.
3. In the same skillet, heat the oil with the garlic and onion over low heat. Cover, and cook until the vegetables soften but do not brown, 3 to 4 minutes. Stir in the red pepper flakes. Add the mushrooms, and raise the heat to medium-high. Cook until the mushrooms are lightly browned, and softened, about 5 minutes. (If mushrooms begin to stick to the bottom of the pan, add 2 tablespoons stock and stir to release.) Add the peas, the rest of the stock, and 1 tablespoon of the parsley; remove from the heat and set aside.
4. Add the pasta to the boiling water and cook about two-thirds of the way, about 6 minutes.
5. Remove 1 cup pasta water, and add it to the skillet with the vegetables. Drain the pasta in a colander, and add it to the skillet. Bring liquid to a boil; cook until reduced by about one-half. Add all but about 2 tablespoons of the cheese, the asparagus, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the spinach. Cook, tossing with tongs, until the liquid is reduced and thickened, and the spinach is wilted, 1 to 2 minutes.
6. Divide pasta between 4 bowls, and sprinkle with scallions. Drizzle each with 1/2 teaspoon oil, and sprinkle with the remaining cheese.
See more: Pasta, Italian, Fall, Vegetarian, Healthy, Low-Fat