Spaghetti Verde

By á-3286

Per Serving:
Calories: 400
Protein: 17 g
Carb: 80 g
Fiber: 14 g
Fat: 5 g

Ingredients

• 12 oz whole wheat spaghetti
• 8 oz asparagus (about 1/2 bunch), trimmed and cut in bite size pieces
• 4 oz sugar snap peas, trimmed, halved
• 1 cup frozen peas
• 1 Tbsp olive oil
• 1/2 cup minced shallots
• 1 medium zucchini, halved and sliced
• 1/4 tsp each salt and pepper
• 1 cup reduced sodium chicken broth

Details

Servings 4
Preparation time 10mins
Cooking time 20mins

Preparation

Step 1

1. Bring a large pot of salted water to a boil. Add pasta and cook, adding asparagus and sugar snaps 3 mins before pasta will be done. Add frozen peas, then drain.
2. Heat oil in large nonstick skillet over medium het. Add shallots; saute 2 mins. Add zucchini, salt and pepper, cook 5 mins until zucchini is crisp-tender. Add broth, heat.
3. Return pasta and vegetable mixture to pasta pot. Add zucchini mixture and toss to mix and coat.