Anotherthyme Pasta Primavera

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Ingredients

  • 1 pound dried tagliatelle pasta*
  • 4 tablespoons butter
  • 3 tablespoons minced garlic
  • 1/2 teaspoon white pepper
  • 3 cups fat-free half-and-half
  • 8 ounces shiitake mushrooms, cut into 1/2-inch slices
  • 1 cup crumbled gorgonzola cheese
  • 1 cup grated Parmesan cheese
  • 4 cooked artichoke hearts, quartered (fresh or canned)
  • 1 cup grape tomatoes
  • 1 cup sugar snap peas or snow peas
  • 1 cup (1 1/2-inch) asparagus tips
  • 3 tablespoons pesto

* Fettuccine can be substituted for the tagliatelle.

Instructions

  1. Boil the pasta in salted water 8 to 10 minutes until al dente. Drain.
  2. While pasta is boiling, heat butter in large saucepan over medium-high heat until foam subsides.
  3. Add garlic and pepper, and sauté about 1 minute until golden brown, being careful not to burn the garlic. Add half-and-half and shiitakes, and cook for another 5 minutes. Add gorgonzola and Parmesan. Bring to a boil and cook, stirring, for another 4 minutes.
  4. Add drained pasta and toss gently to combine. Add artichoke hearts, tomatoes, sugar snaps, asparagus tips and pesto. Cook about 1 minute just until asparagus tips are snap-tender.

Yield: 4 servings

Per serving: fats, 35 grams (31% of calories); calories, 1,013; cholesterol,105 milligrams; carbohydrate, 133 grams; fiber, 6 grams; protein, 42 grams; sodium, 1,477 milligrams

Source: Anotherthyme - Raleigh, North Carolina