Dinner

Pasta with Fresh Peas, Asparagus, and Beans is for Dinner.

Pasta with Fresh Peas, Asparagus, and Beans takes 30 minutes to prepare.

Pasta with Fresh Peas, Asparagus, and Beans takes 15 minutes to cook.

Pasta with Fresh Peas, Asparagus, and Beans makes 4 servings.

The ingredients for Pasta with Fresh Peas, Asparagus, and Beans are:

The measurements are weighed; 100 grams of peas is about 1 cup. I used fresh, but you can use frozen. 400 grams of asparagus is about 1 pound, with the rough ends chopped off.

100 grams fresh english peas (out of the pod)
1 lb. fresh asparagus
1/2 medium sweet onion, diced
8 ounces Barilla Plus Farfalle
1 can of white beans, drained and rinsed well
1.5 T. olive oil
salt and pepper
1 C. chicken broth
3 T. white balsamic vinegar
1/3 C. grated parmesan cheese

Here is how you make Pasta with Fresh Peas, Asparagus, and Beans:

Trim the rough ends of the asparagus off. Cut the remaining spears into bit-sized pieces. If using fresh peas, de-pod them :)Cook the pasta to al dente according to the package directions. With 3 minutes left, add the asparagus. With 2 minutes left, add the peas. Drain. While the pasta cooks, dice the onion. Heat olive oil in large saute pan and saute onions until tender, about 5 minutes. Add salt and pepper. Then add 1 cup broth and keep warm. Return the pasta and veggies to the pasta pan. Over low heat, add the broth/onions and toss well. Then sprinkle with the balsamic vinegar. Finish by adding the grated parmesan and toss to distribute evenly. Makes 4 servings of about 14 oz. each. You could reduce the calories by making 6 servings. Number of Servings: 4Recipe submitted by SparkPeople user SANDRALEIGH99.

The nutritional information for Pasta with Fresh Peas, Asparagus, and Beans is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 450.3

• Total Fat: 10.4 g
• Cholesterol: 7.8 mg
• Sodium: 808.4 mg
• Total Carbs: 67.7 g
• Dietary Fiber: 13.2 g
• Protein: 23.6 g

The dietary needs meet for Pasta with Fresh Peas, Asparagus, and Beans is Low Fat