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Pasta Primavera - Gone Light

Ingredients

  • 4
  • 2
  • 1 (15 ounce) can
  • medium
  • 1 lb
  • ¾ lb
  • 2 pieces
  • + 57 more ingredients
    • 1 lb
    • 1/8 teaspoon
    • 1 (15 ounce) can
    • 6 ounces
    • ¼ teaspoon
    • ¼ teaspoon
    • 1 cup
    • 4 ounces
    • medium
    • 4 ounces
    • 1/8 teaspoon
    • ½ cup
    • ½ cup
    • 2 tablespoons
    • scallions, chopped
    • scallions, chopped
    • baby spinach, bag is fine
    • 6 ounces
    • baby spinach, bag is fine
    • parmesan cheese, chopped
    • parmesan cheese, chopped
    • fresh parsley, chopped
    • 2
    • fresh parsley, chopped
    • 2 tablespoons
    • sun-dried tomatoes
    • ¼
    • garlic cloves, sliced
    • 4
    • sun-dried tomatoes
    • 2 pieces
    • frozen peas
    • 1 cup
    • frozen peas
    • ¼
    • garlic cloves, sliced
    • pepper, to taste
    • salt
    • chicken stock
    • asparagus, cut into 1 ½-inch sections
    • ¾ lb whole wheat penne or ¾ lb
    • shiitake mushrooms, stemmed and sliced
    • shiitake mushrooms, stemmed and sliced
    • red pepper flakes
    • red pepper flakes
    • red onion, chopped small
    • red onion, chopped small
    • salt
    • chicken stock
    • asparagus, cut into 1 ½-inch sections
    • penne
    • whole-grain
    • penne
    • whole-grain
    • ¾ lb whole wheat penne or ¾ lb
    • penne
    • whole-grain

1 Bring a large pot of salted water to a boil for the pasta. 2 Combine the asparagus, 1/4 cup of stock and 1/4 teaspoon salt in a large skillet. Cover and cook over medium heat until al dente, 3 to 5 minutes. Transfer to a bowl with any remaining stock. Set aside. 3 In the same skillet, heat th...

View full recipe at SpringPad

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