Pizzichi With Spring Veggies |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Ingredients:
10 (1-inch) sliced asparagus (about 1 1/2 cups) |
3 ounces haricots verts, trimmed and cut into 1-inch pieces (about 3/4 cup) |
8 ounces uncooked pizzichi or whole-wheat penne |
2 tablespoons olive oil |
4 turkey bacon slices, cut into 1/4-inch-wide strips |
1 small onion, diced (about 1 1/4 cups) |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 1/2 cups low-sodium chicken stock |
1/3 cup freshly grated parmesan cheese |
1/4 cup fresh mint leaves, thinly sliced |
Directions:
1. Bring a pot of water to a boil. Immerse asparagus and haricots verts in water 1–2 minutes or until bright green. Remove with slotted spoon; place vegetables in a towel to keep warm. Bring water back to a boil; add pasta. Cook 14 minutes or until al dente. Drain; set aside.
2. Meanwhile, heat oil in a skillet over medium-high heat. Add bacon; cook 3–4 minutes or until crisp, stirring frequently. Set aside; reduce heat to medium-low.
3. Add onion; season with salt and pepper. Cook 5 minutes or until translucent. Add chicken stock; raise heat to high. Cook 2–3 minutes or until stock has reduced by half. Add reserved asparagus, haricots verts, and turkey bacon; cook 1 minute or until heated through. Toss with pasta. Add cheese and two-thirds mint, and toss to combine. Transfer to a serving platter, and garnish with remaining mint.
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