Spring Primavera

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Spring Primavera
Makes: 4  servings Prep 15 mins Start to Finish 30 mins

Ingredients

  • 2 large zucchini, or 1 lb baby zucchini, cut into 1/2-inch pieces
  • 4 cloves garlic, roughly chopped
  • 2 tablespoons  olive oil
  • 1/2 pound  bow-tie pasta
  • 1/2 pound  asparagus, cut into 2-inch pieces
  • 1 cup  frozen peas
  • 1/4 cup  chopped chives
  • 3 tablespoons  chopped flat-leaf parsley
  • 1 tablespoon  lemon zest
  • 1/2 cup  grated Parmesan

Directions

1. Heat oven to 400 degrees F. Toss zucchini and garlic with 1 tbsp olive oil. Spread mixture evenly on a rimmed baking sheet and roast, stirring once, until zucchini is tender, about 15 min.

2. Meanwhile, cook pasta according to package directions, adding asparagus and peas 3 to 4 min before it's done. Drain, reserving some pasta water, and transfer to a large bowl.

3. Toss pasta mixture with the zucchini, garlic, chives, parsley, zest, Parmesan and 1 tbsp olive oil. Add 2 to 4 tbsp of reserved pasta water. Top with extra Parmesan. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)375,
  • Fat, total(g)11,
  • chol.(mg)9,
  • sat. fat(g)3,
  • carb.(g)55,
  • fiber(g)6,
  • pro.(g)16,
  • sodium(mg)211,
  • Percent Daily Values are based on a 2,000 calorie diet
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