Name: Spaghetti Verde
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving(s)
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

Recipe by CookingONTheSide

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This is a heart-healthy recipe from Woman's Day.

Ready In:: 30mins
Serves:
Units:

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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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