Fusilli with Asparagus & Peas

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Active Time: 10 minutes
Total Time: 20 minutes

Ingredients

• 12 oz long fusilli pasta
• 1 lb asparagus (1 bunch), trimmed and cut into bite-size pieces 
• 4 oz sugar snap peas, trimmed and halved
• 1 cup frozen peas
• 1 1/2 Tbsp olive oil
• 3/4 cup minced shallots
• 1/4 tsp each salt and pepper
• 1 cup reduced-sodium chicken broth
• 1 tsp grated lemon zest
• 1/3 cup grated Parmesan

Preparation

1. Bring a 5- to 6-qt pot of water to a boil. Add salt to flavor the water. Then add pasta and cook as package directs, adding asparagus and sugar snaps 3 minutes before pasta will be done, and frozen peas 2 minutes before pasta is done. Drain pasta and vegetable mixture.
2. While pasta cooks, heat oil in a 10- to 12-in. nonstick skillet over medium heat. Add shallots, salt and pepper; sauté 5 minutes until tender. Add broth; heat.
3. Return pasta and vegetable mixture to pasta pot. Add shallot mixture and lemon zest; gently toss to mix and coat. Toss with Parmesan and serve.

Yield

4 servings

Nutritional Information

Amount Per Serving:
Calories: 455
Total Fat: 8g
Saturated Fat: 2g
Cholesterol: 6mg
Sodium: 528mg
Total Carbohydrates: 78g
Dietary Fiber: 6g
Protein: 19g

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