Pasta Primavera

This tasty meatless treasure comes from Cooking Light. The abundance of veggies remind me of dining al fresca on a warm summer evening, but this is certainly delicious any time of year. Serve with a nice crusty Artisan bread and a bottle of Chardonnay to share to round out the meal.

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 wine

1/3 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.