Recipe

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• 4 cups reduced-sodium chicken broth
• 2 cups water
• 2 slightly beaten eggs
• 2 tsp cooking oil
• 4 oz angel hair pasta
• 2 medium leeks, sliced
• 2 garlic cloves, minced
• 4 oz fresh sugar snap peas , cut in half crosswise
• 8 oz fresh asparagus , cut into pieces
• 2 tbsp fresh dill
• 2 tsp finely shredded lemon peel

• 1 In a large saucepan bring chicken broth and water to a boil.
• 2 Meanwhile, in a medium skillet cook eggs in hot oil over medium heat, without stirring, for 2 to 3 minutes or until eggs are set.
• 3 To remove cooked eggs, loosen edge and invert skillet over a cutting board; cut eggs into thin, bite-size strips. Set aside.
• 4 Add pasta, leeks, and garlic to broth. Boil gently, uncovered, about 3 minutes or until pasta is nearly tender.
• 5 Add sugar snap peas, asparagus pieces, dill and lemon peel.
• 6 Return to boiling. Boil gently about 2 minutes or until vegetables are crisp-tender; stir in egg strips.