Spaghetti Verde
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 ⓘ
Instructions
- Bring a large pot of lightly salted water to a boil.
- Add pasta and cook as package directs, adding asparagus and sugar snaps 3 minutes before pasta will be done.
- Add frozen peas, then drain.
- Meanwhile, heat oil in large nonstick skillet over medium heat.
- Add shallots, saute 2 minutes.
- Add zucchini, salt and pepper; cook 5 minutes until zucchini is crisp-tender.
- Add broth; heat.
- Return pasta and vegetable mixture to pasta pot.
- Add zucchini mixture and toss to mix and coat.
- Sprinkle servings with chives and Parmesan.
Nutrition & Diet Analysis (per serving)
480
kcal
24% 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).