Recipe: Pasta primavera

Bursting with fresh peas and other spring veggies, this pasta primavera recipe is loaded with springtime flavors.

Serves 8

Ingredients

• 16 ounces whole-wheat fettuccine
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 cup fresh peas
• 4 cups thinly sliced spring vegetables (e.g., snap peas, green onions, asparagus or zucchini)
• 1 cup low-fat milk mixed with 1 Tbsp. cornstarch
• 1 tablespoon lemon zest
• 2 cups baby arugula
• Salt and pepper
• ½ cup finely grated Parmesan cheese
• 1 cup chopped mixed herbs (basil, chives, mint, parsley or tarragon) ¼ tsp. red pepper flakes (opt.)

Directions 

To cook the pasta; Bring large pot of water to boil. Add a pinch of salt and fettuccine. Cook until al dente, about 10 minutes. Save a cup of pasta cooking water BEFORE draining the noodles. Set the drained noodles aside. To make the sauce; Heat oil in a large skillet over medium-high heat. Add garlic and sauté until it’s fragrant, but not brown. Add the vegetables and peas, then cover the skillet and simmer for about 3 minutes. Add the milk-cornstarch mixture and the lemon zest. Simmer for another few minutes. Add the cooked pasta, arugula, cheese, herbs and pepper flakes. Add reserved pasta water, if needed.

Nutrition Facts (per serving):

Calories 340, fat 9g (2g sat.), sodium 130mg, carbohydrate 40g, fiber 4g, protein 12g

To cut carbohydrate and calorie counts:  Replace the pasta with veggie-noodles, spiral-cut or shredded zucchini, carrots or other firm vegetables.