1-1/2 cups baby carrots
8 oz. cavatappi or fusilli pasta
1 tsp. olive oil
2 cups baby broccoli florets (or asparagus tips)
1/2 cup chopped onion
3/4 cup frozen baby peas
2 garlic cloves, minced
1/2 tsp. salt
1/4 tsp. cracked pepper
1/3 cup dry white wine1/3 cup fat free half and half
1/4 cup heavy whipping cream
1 tbsp. lemon juice
1/4 cup grated reduced fat Parmesan cheese
Fresh basil, sliced, to taste (optional)
1. In a large saucepan, bring 2 quarts water and 1/2 tsp. salt to a boil; add carrots and cook for 3 minutes. Remove carrots with a slotted spoon. Add pasta to water; cook according to package directions.
2. Heat olive oil in a large skillet over medium-high heat. Add broccoli and onion; saute' for 3 minutes. Add carrots, peas, garlic, salt and pepper; saute' 2 minutes. Stir in wine, fat free half and half, cream and lemon juice; cook 1 minute. Add pasta and Parmesan cheese; stir to coat. Remove from heat; stir in basil if desired. Yield: 4 servings.