Makes 4-6 servings
Ingredients:
- 8 oz (about 2 cups) uncooked whole wheat pasta
- 2 tablespoons olive oil
- 1 pound of asparagus, cut into 1 inch pieces
- 1/2-1 teaspoon garlic powder
- 2 cups cherry tomatoes, cut in half
- 1 cup shelled peas (fresh or frozen)
- 1/2 cup low sodium chicken broth
- 1/2 cup grated parmesan cheese
- Black pepper to taste
Directions:
- Cook pasta according to package directions.
- While the pasta noodles are cooking, heat oil in a skillet.
- Add asparagus and garlic powder to the skillet and
cook for about 3 minutes. - Add tomatoes and peas to the asparagus and cook
for 2 more minutes. - Pour chicken broth into the pan and bring to a simmer.
- Stir in cooked pasta, parmesan cheese and black pepper.
Tip: If desired, can be served with pasta sauce. Other vegetables,
such as green beans or carrots, can be used in place of asparagus.
Recipe from: Utah State University Cooperative Extension, MyPlate Kitchen
https://www.myplate.gov/recipes/supplemental-nutrition-assistance-program-snap/pasta-primavera
