Wednesday, June 13, 2012

GREEN SPAGHETTI

1 pkg (12-oz) whole-wheat spaghetti
8-oz fresh asparagus, trimmed, cut bite-size
4-oz fresh sugar snap peas, trimmed, cut in half
1 cup frozen peas
1 tbsp olive or canola oil
1/2 cup minced shallots or green onion
1 medium zucchini, halved lengthwise and cut into half moons
1/4 tsp salt
freshly ground black pepper to taste
1 cup chicken or vegetable broth
Grated Parmesan cheese for garnish, if desired

Cook the spaghetti according to package directions but add the asparagus and sugar snap peas 3 minutes before the end of cooking time.  Add the frozen peas; drain.

Heat oil over medium heat in a large skillet.  Add shallots or green onions and saute a couple of minutes.  Add the zucchini, salt, and black pepper; cook until zucchini is just tender, approximately 5 minutes.  Add the broth and heat through.

Return the drained pasta/veggie mixture to the pot.  Add the zucchini mixture and toss to coat all the spaghetti. 


To serve, place spaghetti in individual serving plates and sprinkle with the Parmesan cheese.

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