Dinner

Spring Vegetables and Tomato Spring Pasta (6) is for Dinner.

Spring Vegetables and Tomato Spring Pasta (6) takes 15 minutes to prepare.

Spring Vegetables and Tomato Spring Pasta (6) takes several minutes to cook.

Spring Vegetables and Tomato Spring Pasta (6) makes 6 servings.

The ingredients for Spring Vegetables and Tomato Spring Pasta (6) are:

* 1 TBS olive oil
*1/2 box angel hair spaghetti (or pasta of choice)
1 cup fresh asparagus (approx. 1 lb) blanched. If using frozen asparagus you don't have to blanch
*1/2 cup diced onion
*zest of 1 lemon
*juice of 1 lemon
*1 clove garlic-grated
*1 container Knorr Homestyle Stock-Chicken or vegetable for vegetarian dish
*1/2 cup shredded parmasean cheese
*salt and pepper to taste
* 1 cup water plus additional pasta water
*chili flakes to taste (optional)

Here is how you make Spring Vegetables and Tomato Spring Pasta (6):

*Boil water for pastaWhile the water is coming to a boil:*Sautee diced onions in olive oil until slightly soft*Cut the cherry tomatoes in half*Before you boil the pasta blanch the asparagus by placin the asparagus in the boiling water for about 1 minute (you are not cooking it at this point)*Boil the pasta 1 minute less than the time on the package (pasta will continue to cook in the sauce)*While the pasta is cooking add cut cherry tomatoes, grated garlic, lemon juice, Knoor stock and water.*Stir to mix in a pan large enough to add pasta at the end. simmer while pasta is cooking.*Before you drain the pasta keep about 2 cups of water. Keep for later use.*After you drain the pasta add it to the pan with tomatos. Add the asparagus and lemon zest.Mix together*If needed add pasta water to make more of a sauce. The pasta will soak up the water as it sits.*Cook the pasta and tomato and asparagus mixture for about 2 minutes to heat through.*Add parmasean cheese-stir*Add some chili flakes (optional) and salt and pepper to taste.Serve warm or cold.Serving Size: 6Number of Servings: 6Recipe submitted by SparkPeople user JUSTMRE.

The nutritional information for Spring Vegetables and Tomato Spring Pasta (6) is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 234.3

• Total Fat: 7.8 g
• Cholesterol: 6.6 mg
• Sodium: 266.1 mg
• Total Carbs: 33.5 g
• Dietary Fiber: 4.8 g
• Protein: 11.9 g

The dietary needs meet for Spring Vegetables and Tomato Spring Pasta (6) is Vegetarian