Spring Vegetable Pasta
Spring vegetable pasta is a quick and easy to make dish that is both colorful and flavorful. This dish uses fresh spring vegetables and takes less than 30 minutes to cook.
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Ingredients
- 8 oz. Penne or other shortcut pasta
- 12~15 Fresh Asparagus, cut into 1" pieces
- 2 cups Cherry Tomatoes
- 1 cup Fresh Green Peas (or use frozen peas)
- 2 Garlic cloves, finely minced
- ½ cup Low Sodium Vegetable Stock
- ½ cup Mozzarella cheese, diced
- 2 tbsp Fresh Basil or Parsley, chopped
- To taste Salt & Pepper
Instructions
- Cook pasta as per package directions until al dente. Drain and reserve ½ cup of pasta cooking water.
- Heat 2tbsp olive oil in a large saute pan. Add garlic and cook for 1 minute or until fragrant.
- Add the asparagus and cook till slightly tender, about 3~4 minutes.
- Stir in the cherry tomatoes and peas. Cook for 2~3 minutes. Add the vegetable stock and bring to a simmer. Cook till the tomatoes start to burst, about 3 more minutes.
- Season with salt and pepper. Add the cooked pasta and the reserved pasta cooking water, if needed. Sprinkle the chopped basil or parsley and add the cheese. Serve right away.
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