Fusilli with Asparagus & Peas
By á-3286
Per Serving:
Cal: 460
Protein: 20 g
Carb: 80 g
Fiber: 6 g
Fat: 10 g
- 4
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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
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.
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