Print

One Pot Spring Pasta Primavera

  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Yield: 4-6 1x

Scale

Ingredients

  • 8 oz parpadelle pasta
  • 2 tablespoons olive oil
  • 2 cups asparagus spears (about 1 inch long)
  • 2 garlic cloves, minced
  • 1 cup snap peas
  • 1 cup frozen peas
  • 1 tablespoon lemon juice
  • 3 cups chicken stock
  • 1 cup skim milk
  • 1 cup cherry tomatoes, sliced vertically
  • 1/2 cup freshly grated parmesan cheese

Instructions

  1. In a large skillet, heat olive oil over medium high heat. Add asparagus spears and sauté for 5 minutes.
  2. Add garlic, snap peas and lemon juice to the pan and sauté for 1 minute, until garlic is fragrant.
  3. Add pasta, chicken stock and skim milk. Stir to combine and bring to a boil. Reduce to a simmer, add frozen peas, cover and cook for about 6 minutes, or until al dente.
  4. When pasta is cooked, add parmesan cheese and cherry tomatoes. Stir to combine and serve immediately.