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.

Servings: 8

Nutritional Information
Per Serving

Calories 345
Calories from Fat 28
Total Fat 3g
Saturated Fat .5g
Cholesterol 0mg
Sodium 586g
Potassium 733mg
Carbohydrates 66g
Dietary Fiber 9g
Sugar 7.5g
Net Carbs 57g
Protein 15g


Recipe Source: Woman’s Day

PRINT THIS RECIPE using your browser’s ‘print’ function. It’s automatically formatted to print recipe & picture only.


Leave a Comment