Spring Veggie Pasta

If peas and carrots bring back memories of that dreaded cafeteria side dish, this simple, fresh pasta will change your mind.
Photo by Kira A.
Adapted from myrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

Servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from myrecipes.com

Ingredients

  • 1

    TBS butter

  • 5

    oz thinly diagonally sliced baby carrots (about 1 cup)

  • 1

    cup chicken stock

  • Kosher salt and black pepper to taste

  • 1

    cup fresh asparagus tips

  • 1/2

    cup frozen petite green peas, thawed

  • 2

    tsp finely shredded lemon rind, divided (1 tsp / 1 tsp)

  • 5

    oz cream cheese

  • 10

    oz fresh lasagna noodles, cut into 1/2" wide strips

  • 1/4

    cup chopped fresh dill, mint, or parsley

Directions

1. Heat butter in a large skillet over medium-high heat; swirl until foamy. Add carrots; saute 1 minute. Add chicken stock; simmer 4 minutes. Add asparagus, peas, and 1 tsp lemon rind; simmer 3 minutes or until liquid is reduced to 1/2 cup and vegetables are crisp tender. Reduce heat to medium-low. Add cream cheese and salt and pepper to taste, stirring with a whisk until smooth. 2. Cook pasta according to package directions. Drain in a colander over a bowl, reserving 1/2 cup pasta cooking liquid. 3. Add noodles to vegetable mixture; toss to coat. Stir in 1/4 cup cooking liquid; add cooking liquid as needed to thin sauce. Sprinkle remaining 1 tsp rind and dill over pasta mixture. Divide pasta mixture into 4 shallow bowls. Serve immediately. Makes 4 servings. Each serving = 12 Weight Watchers points.

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