Spring Vegetables and Tomato Spring Pasta (6)
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Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Spring Vegetables and Tomato Spring Pasta (6) calories by ingredient
Introduction
This is a light pasta dish that can be served warm or cold. It has a light lemony taste. This is a light pasta dish that can be served warm or cold. It has a light lemony taste.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)
Tips
Don't overcook your pasta it will continue to cook in the sauce so undercook the pasta by about 1 minute.
You can use green beans or spinach for the asparagus. Blanch the green beans if fresh. If adding spinach add at the very end.
Adding the pasta water helps thicken the sauce from the starch in the pasta water and give some saltiness and flavor.
Directions
*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.
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