Spring Veggie Pasta

11 ingredients
3 steps

Ingredients

  • 2 teaspoons butter
  • 5 ounces thinly diagonally sliced baby carrots (about 1 cup)
  • 1 cup unsalted chicken stock (such as Swanson)
  • 3/4 teaspoon kosher salt, divided
  • 1 cup fresh asparagus tips
  • 1/2 cup frozen petite green peas, thawed
  • 2 teaspoons finely shredded lemon rind, divided
  • 5 ounces 1/3-less-fat cream cheese
  • 1/4 teaspoon freshly ground black pepper
  • 10 ounce fresh lasagna noodles, cut into 1/2-inch-wide strips
  • 1/4 cup chopped fresh dill, mint, or parsley

Directions

  1. 1
    Heat butter in a large skillet over medium-high heat; swirl until foamy. Add carrots; saute 1 minute. Add chicken stock and 1/2 teaspoon salt; simmer 4 minutes. Add asparagus, peas, and 1 teaspoon lemon rind; simmer 3 minutes or until liquid is reduced to 1/2 cup and vegetables are crisp-tender. Reduce heat to medium-low. Add remaining 1/4 teaspoon salt, cream cheese, and pepper to vegetable mixture, stirring with a whisk until smooth.
  2. 2
    Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/2 cup pasta cooking liquid.
  3. 3
    Add noodles to vegetable mixture; toss to coat. Stir in 1/4 cup cooking liquid; add additional cooking liquid as needed to thin sauce. Sprinkle remaining 1 teaspoon rind and dill over pasta mixture. Divide pasta mixture into 4 shallow bowls. Serve immediately.

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