Spring Vegetable Pasta-America's Test Kitchen

Name: Spring Vegetable Pasta-America's Test Kitchen
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams asparagus, tough ends snapped off, chopped coarsely, and reserved, spears cut on bias into 1/2-inch-thick piece; 473 milliliters frozen baby peas, thawed; 237 milliliters dry white wine; 4 Tbsps minced fresh chives; 4 Tbsps minced fresh mint leaves; 4 mediums garlic cloves, minced; 3 leeks, white and light green parts halved lengthwise, washed, and cut into 1/2-inch-thick slices, reserve d; 1 lemon, zest of and juiced; 6 Tbsps oil; 237 milliliters grated parmesan cheese; 454 grams campanelle pasta; 0 teaspoons red pepper flakes; 4 servings salt and pepper; 1 liters vegetable broth

Spring Vegetable Pasta-America's Test Kitchen might be just the main course you are searching for. One portion of this dish contains approximately 32g of protein, 30g of fat, and a total of 900 calories. This recipe covers 41% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have vegetable broth, pepper flakes, parmesan cheese, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Spring. com.