Spring Vegetables and Tomato Spring Pasta (6)
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
* 1 TBS olive oil*1/2 box angel hair spaghetti (or pasta of choice)1 cup fresh asparagus (approx. 1 lb) blanched. If using frozen asparagus you don't have to blanch*1/2 cup diced onion*zest of 1 lemon*juice of 1 lemon*1 clove garlic-grated*1 container Knorr Homestyle Stock-Chicken or vegetable for vegetarian dish*1/2 cup shredded parmasean cheese*salt and pepper to taste* 1 cup water plus additional pasta water*chili flakes to taste (optional)
*Boil water for pasta
While the water is coming to a boil:
*Sautee diced onions in olive oil until slightly soft
*Cut the cherry tomatoes in half
*Before you boil the pasta blanch the asparagus by placin the asparagus in the boiling water for about 1 minute (you are not cooking it at this point)
*Boil the pasta 1 minute less than the time on the package (pasta will continue to cook in the sauce)
*While the pasta is cooking add cut cherry tomatoes, grated garlic, lemon juice, Knoor stock and water.
*Stir to mix in a pan large enough to add pasta at the end. simmer while pasta is cooking.
*Before you drain the pasta keep about 2 cups of water. Keep for later use.
*After you drain the pasta add it to the pan with tomatos. Add the asparagus and lemon zest.Mix together
*If needed add pasta water to make more of a sauce. The pasta will soak up the water as it sits.
*Cook the pasta and tomato and asparagus mixture for about 2 minutes to heat through.
*Add parmasean cheese-stir
*Add some chili flakes (optional) and salt and pepper to taste.
Serve warm or cold.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user JUSTMRE.
While the water is coming to a boil:
*Sautee diced onions in olive oil until slightly soft
*Cut the cherry tomatoes in half
*Before you boil the pasta blanch the asparagus by placin the asparagus in the boiling water for about 1 minute (you are not cooking it at this point)
*Boil the pasta 1 minute less than the time on the package (pasta will continue to cook in the sauce)
*While the pasta is cooking add cut cherry tomatoes, grated garlic, lemon juice, Knoor stock and water.
*Stir to mix in a pan large enough to add pasta at the end. simmer while pasta is cooking.
*Before you drain the pasta keep about 2 cups of water. Keep for later use.
*After you drain the pasta add it to the pan with tomatos. Add the asparagus and lemon zest.Mix together
*If needed add pasta water to make more of a sauce. The pasta will soak up the water as it sits.
*Cook the pasta and tomato and asparagus mixture for about 2 minutes to heat through.
*Add parmasean cheese-stir
*Add some chili flakes (optional) and salt and pepper to taste.
Serve warm or cold.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user JUSTMRE.
Nutritional Info Amount Per Serving
- Calories: 234.3
- Total Fat: 7.8 g
- Cholesterol: 6.6 mg
- Sodium: 266.1 mg
- Total Carbs: 33.5 g
- Dietary Fiber: 4.8 g
- Protein: 11.9 g
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