Spaghetti Verde

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

• 1 bring a large pot of lightly salted water to a boil.
• 2 add pasta and cook as package directs, adding asparagus and sugar snaps 3 minutes before pasta will be done.
• 3 add frozen peas, then drain.
• 4 meanwhile, heat oil in large nonstick skillet over medium heat.
• 5 add shallots, saute 2 minutes.
• 6 add zucchini, salt and pepper; cook 5 minutes until zucchini is crisp-tender.
• 7 add broth; heat.
• 8 return pasta and vegetable mixture to pasta pot.
• 9 add zucchini mixture and toss to mix and coat.
• 10 sprinkle servings with chives and parmesan.