Back in the 1970’s Pasta Primavera was invented and introduced in a New York City restaurant. (Origins of the dish are somewhat disputed.) It was a pasta dish with springtime vegetables (primavera means springtime) in a cream sauce. I like to try to eat lighter and healthier meals with lower fat. In fact everytime I see my physician for a check-up, she says eat less fat! Today I’m sharing a lighter and healthier pasta dish with a rainbow of vegetables based on spring asparagus. Add carrots, yellow squash, zucchini, mushrooms, and cherry tomatoes for a dish that is both pleasing to the eye and your taste buds.
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