Vegetarian

Pasta Primavera with Asparagus and Peas is for Dinner.

Pasta Primavera with Asparagus and Peas takes 20 minutes to prepare.

Pasta Primavera with Asparagus and Peas takes several minutes to cook.

Pasta Primavera with Asparagus and Peas makes 4 servings.

The ingredients for Pasta Primavera with Asparagus and Peas are:

1/4 pound sugar snap peas, stems and strings removed
1/2 pound asparagus, ends snapped
2 Tablespoon unsalted butter
3/4 Cup fresh English peas (I used frozen regular peas)
1/4 C thinly sliced spring onion, white part only, or use shallot
2 garlic cloves, finely chopped
1/2 tsp fine sea salt, more as needed
black pepper, more as needed
8 oz. whole wheat fettuccine or tagliatelle or linguine.
Can use fresh, but my calorie count is figured for dry.
2/3 C grated Parmigiano-Reggiano, at room temperature.
1/2 C cr?me fraiche, or whole milk Greek yogurt, at room temp.
(I used the Greek yogurt.)
3 T finely chopped parsley
1 T finely chopped tarragon
Important: these last 2 herbs, make sure to use fresh. It makes
a difference.

Here is how you make Pasta Primavera with Asparagus and Peas:

Bring a pot of salted water to a boil over high heat. While waiting for the water to boil, slice the snap peas and asparagus stems into 1/4-inch thick pieces; leave asparagus tips whole. Slice the scallions, the parsley and the tarragon. Have the peas measured out into a bowl.When water is boiling add the pasta. While pasta is cooking proceed with the vegetables:Melt butter in a large skillet over med-high heat. Add snap peas, asparagus, peas and onion. Cook until vegetables are barely tender--not soft or mushy--3 to 4 minutes at most. Stir in garlic and cook 1 minute more. Season with salt and pepper. Remove from heat.Cook pasta until al dente. Drain and put into the skillet with the vegetables. Add the cr?me fraiche or yogurt, the Parm-Reg. cheese, and the herbs. Toss all together until all is well mixed. Adjust seasoning if necessary.Serving Size: I did not measure. I halved the recipe and just divided it into two.Number of Servings: 4Recipe submitted by SparkPeople user FISHPOND7.

The nutritional information for Pasta Primavera with Asparagus and Peas is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 365.5

• Total Fat: 13.4 g
• Cholesterol: 34.9 mg
• Sodium: 404.7 mg
• Total Carbs: 52.4 g
• Dietary Fiber: 4.1 g
• Protein: 18.2 g

The dietary needs meet for Pasta Primavera with Asparagus and Peas is Vegetarian