Spring Vegetable Pasta Primavera

Featured in the Living Well Eating Smart newsletter issue #82 (March 21st to May 15th, 2019).
Recipe By:
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Spring Vegetable Pasta Primavera
Serving: Serves- 6
Prep Time:
Cook Time:
Spring Vegetable Pasta Primavera
Recipe By: Logo Site

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INGREDIENTS

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1 pound uncooked fettuccine (or your favorite pasta like Barilla Red Lentil Penne or Chickpea Rotini)

2 tablespoons Big Y extra virgin olive oil

2 garlic cloves, thinly sliced

1½ cups asparagus, cut into 1-inch pieces

1½ cups haricots verts (or traditional green beans), cut into 1-inch pieces

1 cup thinly-sliced carrots

1 cup fresh or thawed frozen peas

1 (14-ounce) can artichoke hearts, drained and halved

2/3 cup Siggi’s 4% Milkfat Plain Icelandic-cream Skyr

1 lemon, zested and juiced

— Big Y salt and ground pepper, to taste

— Flaked Parmesan cheese, for serving

DIRECTIONS


1. PREPARE pasta to al dente, according to package directions, reserving 2 cups pasta cooking liquid.
2. In a large pan, HEAT olive oil over medium-high heat.
3. ADD garlic and COOK for 30 seconds, stirring often.
4. ADD asparagus, haricots verts and carrots; COOK until tender, about 2-3 minutes.
5. STIR in peas and artichokes; COOK one more minute to heat through.
6. STIR in Skyr along with lemon zest and juice and enough of the reserved liquid until desired consistency is created.
7. SEASON with salt and pepper and toss with pasta.
8. SERVE immediately with Parmesan cheese.

Nutrition facts:

Nutrition Facts Per Serving: Calories 400, Total Fat 7 g, Saturated Fat 1 g, Cholesterol 5 mg, Sodium 460 mg, Carbohydrates 69 g, Fiber 4 g, Protein 15 g


Recipe, image and nutritional analysis from Siggi's. Visit siggis.com for more mouth-watering recipe inspirations.

Watch the recipe video here.

Prep Time: 10 Minutes
 
 
Cook Time: 30 minutes
Prep Time: 20 Minutes
Cook Time: 23 to 27 Minutes