Spaghetti Verde
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This is a heart-healthy recipe from Woman's Day.
- Ready In:
- 30mins
- Serves:
- Units:
ingredients
- 12 ounces whole-wheat spaghetti
- 8 ounces asparagus, trimmed and cut in bite-size pieces (about 1/2 bunch)
- 4 ounces sugar snap peas, trimmed, halved
- 1 cup frozen peas
- 1 tablespoon olive oil
- 1⁄2 cup shallot, minced
- 1 medium zucchini, halved and sliced
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 cup reduced-sodium chicken broth
- snipped chives (optional)
- parmesan cheese, grated
directions
- Bring a large pot of lightly salted water to a boil.
- Add pasta and cook as package directs, adding asparagus and sugar snaps 3 minutes before pasta will be done.
- Add frozen peas, then drain.
- Meanwhile, heat oil in large nonstick skillet over medium heat.
- Add shallots, saute 2 minutes.
- Add zucchini, salt and pepper; cook 5 minutes until zucchini is crisp-tender.
- Add broth; heat.
- Return pasta and vegetable mixture to pasta pot.
- Add zucchini mixture and toss to mix and coat.
- Sprinkle servings with chives and Parmesan.
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RECIPE MADE WITH LOVE BY
@CookingONTheSide
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@CookingONTheSide
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"This is a heart-healthy recipe from Woman's Day."
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