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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a heart-healthy recipe from Woman's Day. Ingredients:
12 ounces whole-wheat spaghetti |
8 ounces asparagus, trimmed and cut in bite-size pieces (about 1/2 bunch) |
4 ounces sugar snap peas, trimmed, halved |
1 cup frozen peas |
1 tablespoon olive oil |
1/2 cup shallot, minced |
1 medium zucchini, halved and sliced |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1 cup reduced-sodium chicken broth |
snipped chives (optional) |
parmesan cheese, grated |
Directions:
1. Bring a large pot of lightly salted water to a boil.
2. Add pasta and cook as package directs, adding asparagus and sugar snaps 3 minutes before pasta will be done.
3. Add frozen peas, then drain.
4. Meanwhile, heat oil in large nonstick skillet over medium heat.
5. Add shallots, saute 2 minutes.
6. Add zucchini, salt and pepper; cook 5 minutes until zucchini is crisp-tender.
7. Add broth; heat.
8. Return pasta and vegetable mixture to pasta pot.
9. Add zucchini mixture and toss to mix and coat.
10. Sprinkle servings with chives and Parmesan.
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