Pasta Primavera

Name: Pasta Primavera
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 591 milliliters (3-inch) diagonally sliced asparagus (about 1 pound); 0 teaspoons black pepper; 79 milliliters dry white wine; 237 milliliters fat-free, less-sodium chicken broth; 2 Tbsps minced fresh basil; 118 milliliters sliced green onions; 355 milliliters shelled green peas (about 1 1/2 pounds unshelled); 1 teaspoons kosher salt; 1 Tbsp olive oil, divided; 2 Tbsps minced fresh oregano; 85 grams 3/4 cup grated Asiago or fresh Parmesan cheese; 57 grams thinly sliced prosciutto or ham, chopped; 340 grams uncooked spaghettini or vermicelli; 473 milliliters diced zucchini

Pasta Primavera might be just the main course you are searching for. One serving contains 295 calories, 13g of protein, and 8g of fat. This recipe serves 8. A mixture of less-sodium chicken broth, green onions, oregano, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Bring water to a boil in a large Dutch oven, and add the pasta. Cook pasta for 5 minutes.

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Pasta

Water

Equipment you will use

Dutch Oven

Add the asparagus, and cook 2 minutes.

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Asparagus

Add the peas, and cook for 1 minute.

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Peas

Drain well, and set aside.

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add zucchini; saut 5 minutes.

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Zucchini

Add onions; saut 1 minute.

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Onion

Add broth and wine; bring to a boil. Stir in pasta mixture, basil, and oregano; cook 1 minute.

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Oregano

Basil

Broth

Pasta

Wine

Remove from heat; stir in 1 teaspoon oil, salt, pepper, and prosciutto. Spoon 1 1/4 cups primavera into each of 8 shallow bowls; top each serving with 1 1/2 tablespoons cheese.

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Prosciutto