Pasta Primavera

Pasta Primavera
Photo by Becky Luigart-Stayner

Ingredients

  • ¼ teaspoon black pepper
  • ½ cup sliced green onions
  • 2 cups diced zucchini
  • 1 ½ cups shelled green peas (about 1 1/2 pounds unshelled)
  • 2 tablespoons minced fresh oregano
  • ¾ cup (3 ounces) grated Asiago or fresh Parmesan cheese
  • 2 cups diced zucchini
  • + 11 more ingredients
    • 12 ounces uncooked spaghettini or vermicelli
    • 2 tablespoons minced fresh oregano
    • 1 cup fat-free, less-sodium chicken broth
    • 2 tablespoons minced fresh basil
    • 1/3 cup dry white wine
    • 2 ½ cups (3-inch) diagonally sliced asparagus (about 1 pound)
    • ¼ teaspoon black pepper
    • 1 tablespoon olive oil, divided
    • ½ teaspoon kosher salt
    • ½ teaspoon kosher salt
    • 2 ounces thinly sliced prosciutto or ham, chopped

Bring water to a boil in a large Dutch oven, and add the pasta. Cook pasta for 5 minutes. Add the asparagus, and cook 2 minutes. Add the peas, and cook for 1 minute. Drain well, and set aside.Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add zucchini; sauté 5 minutes. Ad...

View full recipe at My Recipes

Comments

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