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Spaghetti Verde




Source of Recipe


Woman's Day May 2009






List of Ingredients



• 12 oz whole wheat spaghetti
  
• 8 oz asparagus, trimmed nad cut into bite sized pieces
  
• 4 oz sugar snap peas, trimmed nad halved
  
• 1 cup frozen peas
  
• 1 Tbl EVOO
  
• 1/2 cup minced shallots
  
• 1 med zucchini, halved and sliced
  
• 1/4 tsp each salt and pepper
  
• 1 cup chicken broth
  






Instructions



1. Bring a large pot of slightly salted water to a boil. Add pasta and cook as directed, adding asparagus and sugar snaps 3 minutes before pasta will be done. Drain.
   
2. Meanwhile, heat oil in a large nonstick over med heat. Add shallots; saute 2 minutes. Add zucchini, s&p, cook 5 minutes until crisp tender. Add broth, heat.
   
3. Return pasta and vegs to pot. Add zucchini and toss toe mix and coat. Sprinkle with parm.