Ingredients

■Enough Vegetable broth to cover 1/2 inch up the sides of a pan.
■2 tsp. minced garlic
■2 green onions, sliced (white and green parts)
■1 lb asparagus, cut into 1” pieces
■5 plum tomatoes, cut into thick chunks
■6 to 8 oz fresh baby spinach
■fresh basil (enough to suit your taste and….make sure it’s FRESH!)
■salt and pepper to taste
■Grated Parmesan Cheese
■12 oz pasta (I used Wacky Mac Veggie pasta, but farfalle, penne, cut ziti, linguine, fettuccine, any of your favorites would work)

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Pasta Primavera, Fat Free

Time: 10 minutes prep, 10 minutes cook

Servings: 8 Servings

Cook pasta in salted water and keep it to a slow boil, to cook al dente.
Put the broth in another pan (1/2 inch up the sides), add the garlic, onions, and asparagus.
Bring to a simmering boil.
When the pasta is just about cooked, add the tomatoes, spinach, basil, pepper and salt to the broth, stir and simmer 2 minutes.
Drain pasta, add to the broth and toss.
Top with grated cheese.

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2 votes | 7791 views

This classic Italian pasta made just as flavorul and fulfilling without any added fat (ok, maybe the cheese).