Pasta Primavera Recipe
Summary
Cooking Time10 MinDifficulty LevelEasy
Health IndexHealthyServings2
Ingredients
| Olive oil | 2 Teaspoon | |
| Asparagus spears - 6 medium, cut into 1-inch pieces | ||
| Yellow squash | 1/2 Cup (16 tbs), sliced | |
| Red bell pepper | 1/2 Cup (16 tbs), diced | |
| Garlic | 2 Clove (5gm) | |
| Canned ready-to-serve low-sodium chicken broth - 1/2 cup | ||
| Parsley | 1 Tablespoon, chopped | |
| Fresh basil - 1 tablespoon, chopped or basil leaves - 1/2 teaspoon | ||
| Thin spaghetti | 1 1/2 Cup (16 tbs) | |
| Parmesan cheese | 1 Tablespoon, grated | |
Directions
MAKING
1. In a 10-inch nonstick skillet, heat oil.
2. Stir in asparagus, squash, pepper, and garlic; cook with occasional stirring over medium-high heat for 1-2 minutes until the squash is soft.
3. Add broth, parsley, and basil; stir, cover and cook over low heat for about 5 minutes until the asparagus is tender.
4. Add spaghetti and toss with a pair of forks.
SERVING
5. In a serving bowl, place the spaghetti.
6. Garnish with cheese.
1. In a 10-inch nonstick skillet, heat oil.
2. Stir in asparagus, squash, pepper, and garlic; cook with occasional stirring over medium-high heat for 1-2 minutes until the squash is soft.
3. Add broth, parsley, and basil; stir, cover and cook over low heat for about 5 minutes until the asparagus is tender.
4. Add spaghetti and toss with a pair of forks.
SERVING
5. In a serving bowl, place the spaghetti.
6. Garnish with cheese.
Chef
