PASTA WITH SPRING VEGETABLES
12 oz cellantani pasta (short corkscrews)- or any pasta
10 oz frozen peas
2 tsp olive oil
1 lb asparagus, tough ends broken off, spears cut into 2″ pieces
1 medium yellow squash, cut in half lengthwise, then crosswise in ½” pieces
8 oz sugar snap peas, ends trimmed
1 Tbs minced garlic
1 pint grape tomatoes
1 tsp salt
½ tsp pepper
1 Tbs cornstarch
1½ cups chicken broth
3 whole scallions, thinly sliced
grated peel & juice from 1 lemon
grated Parmesan cheese
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook as package directs, adding peas 3 minutes before pasta is done. Drain and return to pot.
2. Meanwhile heat a large deep skillet over medium-high heat. Add oil and heat until hot but not smoking. Add asparagus, squash and snap peas. Sauté, stirring often, 3 minutes or until almost crisp-tender. Stir in garlic, tomatoes, salt and pepper. Cook 2 minutes or until tomatoes begin to release their juices.
3. Stir cornstarch into broth until blended. Add to skillet and simmer 1-2 minutes or until slightly thickened.
4. Add vegetables, scallions, lemon peel and juice to pasta; toss to mix and coat. Sprinkle servings with grated Parmesan cheese.
Calories from Fat 28
Total Fat 3g
Saturated Fat .5g
Dietary Fiber 9g
Net Carbs 57g
WW POINTS: 8
Recipe Source: Woman’s Day
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