Pasta Primavera
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The perfect pasta primavera. An enticing medley of pasta and fresh vegetables in rich Parmesan sauce made creamy and tasty with Hellmann's® or Best Foods® Real Mayonnaise.
Ingredients
- 1/4 cup Hellmann's® or Best Foods® Real Mayonnaise
- 2 Tbsp. lemon juice
- 2 Tbsp. heavy cream
- 1 Tbsp. olive oil
- 2 cloves garlic, sliced
- 12 asparagus spears, cooked crisp-tender
- 1 cup frozen green peas, thawed
- 8 ounces fettuccine or wide noodles, cooked and drained (reserve 3 Tbsp. pasta water)
- 1/2 cup grated Parmesan cheese, divided
Nutritional information
Amount per serving
Calories430
Calories from Fat180
Total Fat20g
Saturated Fat6g
Trans Fat0g
Cholesterol25mg
Sodium290mg
Total Carbs50g
Dietary Fiber4g
Sugars5g
Protein15g
Calcium15%
Iron20%
Vitamin C20%
Vitamin A25%
Method
- 1 Combine Hellmann's® or Best Foods® Real Mayonnaise, lemon juice and heavy cream in measuring cup or small bowl; set aside.
- 2 Heat olive oil in large nonstick skillet over medium heat and cook garlic 2 minutes (do not brown). Stir in asparagus and peas and cook 2 minutes. Add hot cooked fettuccine, 3 Tbsp. pasta water, Mayonnaise mixture and 1/4 cup Parmesan cheese. Toss and heat through. Sprinkle with remaining 1/4 cup Parmesan and garnish, if desired, with chopped parsley and/or mint.