Spaghetti Verde
12 ingredients
10 steps
Ingredients
- 12 ounces whole-wheat spaghetti
- 8 ounces asparagus, trimmed and cut in bite-size pieces (about 1/2 bunch)
- 4 ounces sugar snap peas, trimmed, halved
- 1 cup frozen peas
- 1 tablespoon olive oil
- 1/2 cup shallot, minced
- 1 medium zucchini, halved and sliced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup reduced-sodium chicken broth
- snipped chives (optional)
- parmesan cheese, grated
Directions
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1Bring a large pot of lightly salted water to a boil.
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2Add pasta and cook as package directs, adding asparagus and sugar snaps 3 minutes before pasta will be done.
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3Add frozen peas, then drain.
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4Meanwhile, heat oil in large nonstick skillet over medium heat.
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5Add shallots, saute 2 minutes.
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6Add zucchini, salt and pepper; cook 5 minutes until zucchini is crisp-tender.
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7Add broth; heat.
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8Return pasta and vegetable mixture to pasta pot.
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9Add zucchini mixture and toss to mix and coat.
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10Sprinkle servings with chives and Parmesan.
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