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Pizzichi With Spring Veggies

Yunhee Kim
Prep time 10 mins
Cook time 15 mins
Yield Makes 4 servings (serving size: 1 1/2 cups)


  • 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

Nutrition 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

How to Make It

  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.