Pizzichi With Spring Veggies

Yield: Makes 4 servings (serving size: 1 1/2 cups)
Recipe from Health

Recipe Time

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Prep Time:

Nutritional Information

Amount per serving
  • Calories: 357
  • Fat: 14g
  • Saturated fat: 3g
  • Monounsaturated fat: 7g
  • Polyunsaturated fat: 2g
  • Protein: 17g
  • Carbohydrate: 47g
  • Fiber: 7g
  • Cholesterol: 16mg
  • Iron: 3mg
  • Sodium: 450mg
  • Calcium: 104mg


  • 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


  1. 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. 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. 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.
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