Spring Veggie Pasta

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Spring Veggie PastaRecipe

Photo: Christopher Testani; Styling: Alistar Turnbull

If peas and carrots bring back memories of that dreaded cafeteria side dish, this simple, fresh pasta will change your mind. Any soft herb (chervil, chives, mint, parsley) would be perfect for this delicate dish. Use a zester to get long curls of lemon rind, or grate with a Microplane grater.

Serves 4 (serving size: 1 1/2 cups)


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2 teaspoons butter
5 ounces thinly diagonally sliced baby carrots (about 1 cup)
1 cup unsalted chicken stock (such as Swanson)
3/4 teaspoon kosher salt, divided
1 cup fresh asparagus tips
1/2 cup frozen petite green peas, thawed
2 teaspoons finely shredded lemon rind, divided
5 ounces 1/3-less-fat cream cheese
1/4 teaspoon freshly ground black pepper
10 ounce fresh lasagna noodles, cut into 1/2-inch-wide strips
1/4 cup chopped fresh dill, mint, or parsley


Hands-on: 18 Minutes
Total: 18 Minutes

1. Heat butter in a large skillet over medium-high heat; swirl until foamy. Add carrots; sauté 1 minute. Add chicken stock and 1/2 teaspoon salt; simmer 4 minutes. Add asparagus, peas, and 1 teaspoon lemon rind; simmer 3 minutes or until liquid is reduced to 1/2 cup and vegetables are crisp-tender. Reduce heat to medium-low. Add remaining 1/4 teaspoon salt, cream cheese, and pepper to vegetable mixture, stirring with a whisk until smooth.

2. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/2 cup pasta cooking liquid.

3. Add noodles to vegetable mixture; toss to coat. Stir in 1/4 cup cooking liquid; add additional cooking liquid as needed to thin sauce. Sprinkle remaining 1 teaspoon rind and dill over pasta mixture. Divide pasta mixture into 4 shallow bowls. Serve immediately.

Created date

February 2015

Nutritional Information

Calories 351
Fat 11.8 g
Satfat 6 g
Monofat 2.8 g
Polyfat 1.2 g
Protein 14 g
Carbohydrate 47 g
Fiber 5 g
Cholesterol 83 mg
Iron 4 mg
Sodium 587 mg
Calcium 83 mg