Reviews
Duran1
- Aleen, Alabama

My family loves this recipe. leek gives such a great flavor. It even taste great when you add shrimp cooked in some veg. broth
- Cathy, New Jersey

I have been looking for the Prince fusilli every time I go back to MA....and can't find it. Yet you still have two photos using it.
- Pam Waugh, Florida

I though the food was excellent with sausage and vegetable
- sheila, New York

though the recipe is wonderful!! i agree with Bonnie from Washington ,its not kid friendly (for young ones)....
- much lov from santa cruz, California

Great heart healthy, vegetarian meal; especially if you subs!@#ute any of their whole wheat or fortified pasta. My kids love crushed red pepper!!
- Lori , Ohio

did not like to ideal that you could print the recipes, but not the picture.
- Jewel, Michigan

leave out the crushed red pepper and it's a nice pasta salad
- a faye, Georgia

1/2 tsp of crushed red pepper....and that's kid-friendly??
- Bonnie J Wren, Washington

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New World Pasta Company shall own the comment with the right to edit, reproduce, publish, use, adapt, exploit, modify, distribute or dispose of comment online, in print, film, television, or in any other media now or hereafter known throughout the world in perpetuity without compensation, notification or approval of consumer or any third party. By making a comment, consumer understands and agrees that their comment may be posted on the website for viewing by visitors. Released Parties (as defined as New World Pasta Company, its advertising agencies, promotion agencies, retailers, distributors and suppliers, and each of the their respective officers, directors, shareholders, agents and employees) are not liable for the use of any comment by any third party. Consumer acknowledges and agrees that Released Parties have no, nor shall have in the future, any duty or liability, direct or indirect, vicarious, contributory or otherwise, with respect to the infringement or protection of any copyright in and to any comment or submission.

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Fresh vegetables tossed with fun shaped pasta make this low-calorie vegetarian meal nice for entertaining.

 

Servings: 4 main-dish servings

Total: 40 mins

Rated:

 

 

Ingredients

8 ounces dried fusilli, fettuccine, linguine or other long pasta noodles

16 fresh asparagus spears (about 3/4 lb.)

4 cloves garlic, very thinly sliced

1/2 teaspoon crushed red pepper

1 tablespoon cooking oil

2 medium carrots, very thinly bias-sliced

1 leek, thinly sliced

6 roma tomatoes, seeded and chopped (about 2-1/4 cups)

1/4 cup extra-dry vermouth, dry white wine, or vegetable broth

1/2 teaspoon kosher or sea salt

2 tablespoons butter

1/4 cup shredded fresh basil

1/2 cup coarsely chopped cashews or sliced almonds, toasted

1 ounce smoked Gouda or provolone cheese, thinly shaved

 

Directions

1. Cook pasta according to package directions in a Dutch oven; drain. Return pasta to pan. Set aside.

2. Trim asparagus. Remove tips; set tips aside. Bias-slice remaining asparagus stalks into 1-1/2-inch pieces. Set stalks aside.

3. In a wok or 12-inch nonstick skillet stir-fry garlic and red pepper in hot oil for 15 seconds over medium-high heat. Add carrots and leek; stir-fry for 2 minutes. Add tomatoes; stir-fry for 1 minute more. Add asparagus stalks, vermouth, and salt. Cook, uncovered, for 2 to 3 minutes or until asparagus is crisp-tender. Add asparagus tips. Cook, uncovered, for 1 minute more. Add butter, stirring till melted. Add asparagus mixture and basil to pasta; toss gently to coat. Transfer to a warm serving dish. Garnish with nuts and shaved cheese. Makes 4 main-dish servings.

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