Creamy Pasta Primavera
Can be made dairy-free
Ingredients
Welcome spring with this classic veggie-based pasta dish.
1 pound asparagus, stems removed, cut into 1-inch pieces
8 ounces fresh mushrooms, halved
2 cups frozen peas
1 cup red or orange bell pepper strips
2 tablespoons chopped fresh chives
Coarsely ground black pepper to taste
1 cup nonfat sour cream or nondairy alternative
1/2 cup shredded carrot
12 ounces spaghetti pasta, cooked, drained, held warm
Parmesan cheese or nondairy alternative
Instructions
Steam asparagus, mushrooms, peas and pepper until crisply tender.
Toss with chives; season with pepper. In small bowl combine sour cream and carrot. Toss with hot cooked spaghetti; arrange on serving platter. Top with steamed vegetables. Sprinkle with Parmesan.