Pasta With Spring Vegetables
A vibrant pasta dish featuring spring vegetables, fresh basil, and a creamy tomato sauce, perfect for a light yet flavorful meal suited for vegetable lovers.
Ingredients
- 3 cloves garlic, minced
- 1/2 tsp. dried hot pepper flakes ⓘ
- 3 Tbsp. olive oil ⓘ
- 35 oz. can plum tomatoes, drained and coarsely chopped ⓘ
- 1/4 cup chopped fresh basil ⓘ
- 2 Tbsp. butter ⓘ
- 1/2 cup heavy cream ⓘ
- 1/2 cup chicken broth
- 1 cup freshly grated Parmesan cheese ⓘ
- 2 cups asparagus, cut into 1-inch pieces ⓘ
- 2 small zucchini, quartered and cut into 1-inch pieces ⓘ
- 2 cups broccoli flowerets ⓘ
- 1 cup snow peas, trimmed and cut diagonally into 1-inch pieces ⓘ
- 1 cup shelled fresh peas ⓘ
Instructions
- Prepare vegetables and place in the top of a steamer.
- In a kettle, cook garlic and pepper flakes in olive oil over low heat, stirring until the garlic is softened.
- Add chopped tomatoes and boil, stirring, for 5 minutes or until thickened to a puree.
- Stir in chopped basil, and season with salt and pepper to taste.
Nutrition & Diet Analysis (per serving)
847
kcal
42% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).