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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 411.0
  • Total Fat: 16.1 g
  • Cholesterol: 9.9 mg
  • Sodium: 426.5 mg
  • Total Carbs: 45.7 g
  • Dietary Fiber: 6.4 g
  • Protein: 18.1 g

View full nutritional breakdown of Summer Pasta calories by ingredient
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Summer Pasta

Submitted by: ABBYC613

Introduction

Sweet cherry tomatoes, asparagus, and peas combine in this garlicky sauce for a quick, easy, delicious meal. Sweet cherry tomatoes, asparagus, and peas combine in this garlicky sauce for a quick, easy, delicious meal.
Number of Servings: 4

Ingredients

    8 ounces penne pasta
    3 tablespoons olive oil
    2 garlic cloves, minced
    1 1/2 pounds thin asparagus, trimmed and cut into 1-inch pieces
    Salt and freshly ground black pepper
    2 cups (about 9 ounces) cherry tomatoes
    1 cup peas (fresh or frozen)
    1/2 cup low-sodium chicken stock (or use vegetable stock for a 100% vegetarian meal)
    1/2 cup grated Parmesan
    2 tablespoons chopped fresh basil leaves

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.

In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.

Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.

Makes 4 large dinner portions, or 6-8 small side portions. I double the recipe for meals all week!

*This is a Giada De Laurentiis recipe!

Number of Servings: 4

Recipe submitted by SparkPeople user ABBYBC13.






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