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.
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 on individual serving plates and sprinkle with the Parmesan cheese.
file photo
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