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Pasta With Sugar Snap Peas, Asparagus And Parmesan Recipe
|Asparagus||1 Pound, trimmed, cut into 1 1/2 inch pieces|
|Bow tie pasta||1⁄2 Pound|
|Sugar snap peas/Snow peas||1⁄2 Pound, trimmed|
|Olive oil||3 Tablespoon|
|Grated parmesan cheese||1 1⁄2 Ounce (About 0.5 Cup)|
|Grated parmesan cheese||1 Tablespoon (Additional)|
Serving size: Complete recipe
Calories 1132 Calories from Fat 614
% Daily Value*
Total Fat 69 g106.9%
Saturated Fat 17.4 g87.2%
Trans Fat 0 g
Cholesterol 50.6 mg
Sodium 958.7 mg39.9%
Total Carbohydrates 84 g27.8%
Dietary Fiber 17.4 g69.7%
Sugars 18.1 g
Protein 46 g92.9%
Vitamin A 123% Vitamin C 269.2%
Calcium 84.5% Iron 84.4%
*Based on a 2000 Calorie diet
Cook until just crisp tender.
Transfer to bowl of cold water using slotted spoon.
Cool asparagus slightly and drain.
Add pasta to same pot of water and boil until just tender but still firm to bite.
Add sugar snap peas; boil 2 minutes.
Add asparagus and heat through.
Return pasta/vegetable mixture to pot.
Add oil and toss to coat.
Add 1/2 cup cheese.
Season with salt and pepper.