Spring Pasta
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.
Ingredients
| 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) |
Directions
MAKING
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.
SERVING
Serve with some red wine.
Recipe Summary
Nutrition Facts
Serving size
Calories 830Calories from Fat 262
% Daily Value*
Total Fat 29 g44.6%
Saturated Fat 11 g55%
Trans Fat 0 g
Cholesterol
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
