10 ounces (good handful) of fresh asparagus
1 (14.5-oz) can vegetable broth
1 ½ cups julienne-sliced sweet yellow pepper
1 cup frozen crinkle-cut, coined-shaped carrots
2 cups Sugar Snap peas, trimmed
1 cup frozen English (regular) peas
¼ cup chopped fresh chives
2 Tbsp chopped fresh basil (or 2 tsp dry)
1 Tbsp chopped fresh thyme (or 1 tsp dry)
1/8 tsp salt
12 ounces orecchiette, uncooked (or any other fun-shaped pasta, preferably wheat)
¾ cup grated Romano cheese
Ground pepper- optional
Trim asparagus into one-inch pieces (you may want to use a vegetable peeler on stalks before cutting), set aside.
Bring vegetable broth to a boil in a large saucepan. Add asparagus, yellow pepper, and carrots. Reduce heat; simmer uncovered for 4 minutes. Add sugar snap peas and English peas; cook 3 additional minutes or until vegetables are crisp-tender. Add chives, basil, thyme and salt.
Cook pasta according to package directions. Drain well. Place pasta in a serving bowl. Add vegetable mixture and toss well. Add ½ cup cheese to pasta mixture and toss again. Sprinkle with remaining ¼ cup cheese. Sprinkle with fresh ground black pepper if desired. Yield 4 (1 ½ +cup servings) (or 8, ¾ cup servings)
Nutrition analysis –based on 4 servings (I like bigger portions)
Calories: 481
Fat 7.8 grams (saturated 3.8 grams)
Protein: 22.4 grams
Carbs: 81 grams
Cholesterol: 22 grams
Fiber: 7.6 grams
Sodium: 700 mg
If desired:
Fiber could be increased by using whole wheat pasta
Sodium reduced using less or no salt and low sodium broth
Fat could be decreased using lower fat cheese or less of it.
As analyzed, count as: 4 starches, 2 protein, 1 fat, and veggies
Adapted from Main-Dish Pastas- Cooking Light Cookbook 1996
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