Fusilli with Asparagus & Peas

By á-3286

Per Serving:
Cal: 460
Protein: 20 g
Carb: 80 g
Fiber: 6 g
Fat: 10 g

Ingredients

• 12 oz fusilli pasta
• 1 lb asparagus (1 bunch), trimmed and cut into bite-size pieces
• 4 oz sugar snap peas, trimmed and halved
• 1 cup frozen peas
• 1 1/2 Tbsp olive oil
• 3/4 cup minced shallots
• 1/4 tsp each salt and pepper
• 1 cup reduced sodium chicken broth
• 1 tsp grated lemon zest

Details

Servings 4

Preparation

Step 1

1. Bring a 5 to 6 qt pot of salted water to a boil. Add pasta and cook as package directs, adding asparagus and sugar snaps 3 mins before pasta will be done, and peas 2 mins before done. Drain pasta and vegetable mixture.
2. While pasta cooks, heat oil in a 10 to 12 in nonstick skillet over medium heat. Add shallots, salt and pepper. Saute 5 mins until tender. Add broth, heat.
3. Return pasta and vegetable mixture to pasta pot. Add shallot mixture and lemon zest; gently toss to mix and coat. Serve.