Pizzichi With Spring Veggies

Yunhee Kim
Makes 4 servings (serving size: 1 1/2 cups)


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10 (1-inch) sliced asparagus (about 1 1/2 cups)
3 ounces haricots verts, trimmed and cut into 1-inch pieces (about 3/4 cup)
8 ounces uncooked pizzichi or whole-wheat penne
2 tablespoons olive oil
4 turkey bacon slices, cut into 1/4-inch-wide strips
1 small onion, diced (about 1 1/4 cups)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups low-sodium chicken stock
1/3 cup freshly grated Parmesan cheese
1/4 cup fresh mint leaves, thinly sliced


Prep: 10 Minutes
Cook: 15 Minutes

1. Bring a pot of water to a boil. Immerse asparagus and haricots verts in water 1–2 minutes or until bright green. Remove with slotted spoon; place vegetables in a towel to keep warm. Bring water back to a boil; add pasta. Cook 14 minutes or until al dente. Drain; set aside.

2. Meanwhile, heat oil in a skillet over medium-high heat. Add bacon; cook 3–4 minutes or until crisp, stirring frequently. Set aside; reduce heat to medium-low.

3. Add onion; season with salt and pepper. Cook 5 minutes or until translucent. Add chicken stock; raise heat to high. Cook 2–3 minutes or until stock has reduced by half. Add reserved asparagus, haricots verts, and turkey bacon; cook 1 minute or until heated through. Toss with pasta. Add cheese and two-thirds mint, and toss to combine. Transfer to a serving platter, and garnish with remaining mint.

Created date

February 2009

Nutritional Information

Calories 357
Fat 14 g
Satfat 3 g
Monofat 7 g
Polyfat 2 g
Protein 17 g
Carbohydrate 47 g
Fiber 7 g
Cholesterol 16 mg
Iron 3 mg
Sodium 450 mg
Calcium 104 mg