Spring Pasta

C4Bimbos's picture

Apr. 29, 2015

Fresh Spring veggies are all you need for this light and healthy pasta! It's quick and easy to make. This will be a go-to pasta for any night of the week! Make sure to check back every week for new delicious recipes and videos.


Pasta 1 Pound (((of your choice)))
Butter 3 Tablespoon
Olive oil 3 Tablespoon
Shallots 3 , chopped
Garlic 5 Clove (25 gm) , minced (((4
Asparagus 1 Pound , chopped
Cherry tomatoes 1 Pint , halved
Frozen sweet peas 1 Cup (16 tbs)
Salt and pepper To Taste
Red pepper flakes 1/4 Teaspoon
Dry white wine 1/2 Cup (8 tbs)
Zest of lemon 1
Basil leaves 15 , chopped
Fresh thyme sprig 5 , leaves removed
Fresh grated parmesan cheese 3/4 Cup (12 tbs)



Cook pasta according to the directions on the package.

Meanwhile, melt the butter and oil over medium high heat.

Add the shallots and cook for a few minutes.

Add the garlic and cook until fragrant, about one minute.

Stir the asparagus and let it cook, stirring often for 5 minutes or so.

Add the cherry tomatoes and sweet peas.

Season with the salt, pepper, and red pepper flakes. Give it a good stir and let them cook for about 2 minutes.

Pour the white wine to the pan, scraping up any bits at the bottom and add the lemon zest.

Add the cooked pasta to the pan along with the chopped basil, fresh thyme, and Parmesan. Give it a big mix.



Serve with some red wine.


Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 830Calories from Fat 262

 % Daily Value*

Total Fat 29 g44.6%

Saturated Fat 11 g55%

Trans Fat 0 g


Sodium 540 mg22.5%

Total Carbohydrates 105 g35%

Dietary Fiber 9 g36%

Sugars 12 g

Protein 29 g58%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet