This is a nice and lighter style pasta meal. The noodles are not soaked in a cream sauce. There are not a zillion grams of fat per serving in this plate of pasta. It’s still totally filling and delicious, but you won’t have to feel super guilty for making this pasta with spring vegetables for dinner.
Ingredients needed:
pasta (I use cellantani pasta- short corkscrews) frozen peas olive oil asparagus yellow squash sugar snap peas garlic grape tomatoes salt and pepper cornstarch chicken broth green onions lemon Parmesan cheese
How to make Pasta with Spring Vegetables:
The full, printable recipe is at the end of this post. Bring a large pot of lightly salted water to a boil. Add the pasta and cook as the package directs, adding the peas 3 minutes before the pasta is done. Drain and return the pasta and peas to the pot. Meanwhile, heat a large deep skillet over medium-high heat. Add the oil and heat until hot but not smoking. Add the asparagus, squash and snap peas. Sauté, stirring often, 3 minutes or until almost crisp-tender. Stir in the garlic, tomatoes, salt and pepper. Cook 2 minutes or until the tomatoes begin to release their juices. Stir the cornstarch into the broth until blended. Add to the skillet and simmer 1 to 2 minutes or until slightly thickened.
Add the vegetables, scallions, lemon zest and juice to the pasta; toss to mix and coat.
Add salt and pepper, to taste, as desired.
Sprinkle servings with grated Parmesan cheese. Add as much or as little cheese as you want. I recommend “much.” Enjoy!
The Best Pasta Recipes:
One Pot Sausage Pasta Pasta Rustica Chicken Alfredo Stuffed Shells Tomato Beef Pasta Pasta Pomodoro
