Spring Vegetable Pasta with Lemon and Parmesan

Spring Vegetable Pasta with Lemon and Parmesan
Makes 6
Prep 15 m
Cook 15 m

Directions

  1. 1 of 1 Cook 1 lb rotini pasta in lightly salted water according to pkg directions, about 8 minutes. Drain, reserving 1/2 cup pasta cooking water. In a large skillet, heat 1 tbsp olive oil over medium-high. Add 2 large thinly sliced shallots (1 cup) and saute 3 minutes. Add 1 large clove chopped garlic and saute 1 minute. Add 1 heaping cup fresh or frozen peas, 1 large bunch asparagus, cut into 1-inch pieces, and 3/4 tsp kosher salt. Saute until asparagus is tender, 3 minutes. Reduce heat to low, add pasta, reserved pasta water, 1/2 cup chopped mint, 1/3 cup grated Parmesan, 1/4 cup lemon juice, 2 tbsp olive oil and 1/2 tsp salt. Stir well.
Nutrition Information for Spring Vegetable Pasta with Lemon and Parmesan
Servings Per Recipe: 6
Per Serving: 14 g pro., 232 mg sodium, 1 g sat. fat, 68 g carb., 6 g fiber, 6 g sugar, 370 kcal cal., 5 g Fat, total