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Pasta

Pasta Primavera with Shaved Asparagus and Sugar Snap Peas
Ingredients
Use a vegetable peeler to turn fresh asparagus into thin ribbons. They'll soften just enough and retain fantastic flavor when tossed with the hot cooked pasta.
1 (16-oz.) box penne rigate
1/2 lb. asparagus, ends trimmed
2 Tbsp. olive oil
1/2 (15-oz.) bag sugar snap peas, ends trimmed
1/2 cup grated Parmesan cheese
1/2 cup nonfat Greek yogurt, room temperature
1/3 cup chopped green onions
1 lemon
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Pasta Primavera with Shaved Asparagus and Sugar Snap Peas

Pasta Primavera with Shaved Asparagus and Sugar Snap Peas

Pasta Primavera with Shaved Asparagus and Sugar Snap Peas
Two Stars Guiding Stars
  • Servings:Serves 4
  • Prep Time:10 minutes
  • Cook Time:10 minutes
directions
Bring a large pot of salted water to a boil on medium-high. Cook penne pasta until al dente. Meanwhile, lay 1 asparagus spear flat on a cutting board. Using a vegetable peeler, start at the bottom of asparagus and shave into long, thin strips. Repeat with remaining asparagus.
Heat oil in a large skillet on medium-high. Add snap peas and asparagus. Cook 3 to 4 minutes, until vegetables are tender but not too soft or mushy. Season with salt and pepper and set aside.
Drain pasta and transfer to a large bowl, reserving 1/2 cup pasta water. Add snap peas and asparagus to pasta along with Parmesan, yogurt and green onions. Zest 2 teaspoons lemon and stir into pasta. Drizzle in half of pasta water and toss to combine. Add additional pasta water as needed to make a creamy sauce. Season with salt and pepper, to taste. Garnish with more lemon zest, if desired.
Source: Hannaford fresh Magazine, March April 2024
 
 
 
 
 
 
 
 
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