Fusilli Takes Flight
All you need to go with this creamy pasta dish is some bread and a salad for a complete, tasty meal. Cooked sweet vegetables in cream sauce are poured over fusilli pasta and tossed together with Parmesan cheese.
2 cups chicken broth
3 oz. baby carrots
3 oz. sugar snap or snow peas
12 oz. fusilli pasta
2 tbsp. butter
1 zucchini, sliced
6 oz. cherry tomatoes, halved
1⁄4 cup heavy cream
Salt and pepper, to taste
1 1⁄2 cups grated Parmesan cheese
1. Bring broth to a simmer in heavy saucepan. Add carrots and cook 3 min. Add sugar snap or snow peas; cook 2 min. longer. Using slotted spoon, transfer vegetables to a bowl. Boil broth remaining in saucepan until reduced to 1⁄3 cup.
2. Cook fusilli in boiling, salted water until al dente. Keep warm in large bowl.
3. Meanwhile, melt butter in large skillet over med-high heat. Add zucchini; saute 3 min. until tender-crisp. Stir in tomatoes, carrots, and sugar snap peas; saute l min. Stir in reduced broth and cream and bring to boil. Season with salt and pepper.
4. To serve, pour vegetable mixture over pasta in bowl; sprinkle with 1 cup Parmesan and toss to coat evenly. Portion into small dishes and top with remaining grated Parmesan.