JAN image 26

FUSILLI WITH ASPARAGUS & PEAS

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YIELD

4 servings

ACTIVE

10 minutes

TOTAL

20 minutes

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12 OZ LONG FUSILLI PASTA

1 LB ASPARAGUS (1 BUNCH), TRIMMED AND CUT INTO BITE-SIZE PIECES

4 OZ SUGAR SNAP PEAS, TRIMMED AND HALVED

1 CUP FROZEN PEAS

1½ TBSP OLIVE OIL

¾ CUP MINCED SHALLOTS

¼ TSP EACH SALT AND PEPPER

1 CUP REDUCED-SODIUM CHICKEN BROTH

1 TSP GRATED LEMON ZEST

image CUP GRATED PARMESAN

Bring a 5- to 6-qt pot of salted water to a boil. Add pasta and cook as package directs, adding asparagus and sugar snaps 3 minutes before pasta will be done, and peas 2 minutes before done. Drain pasta and vegetable mixture.

While pasta cooks, heat oil in a 10- to 12-in. nonstick skillet over medium heat. Add shallots, salt and pepper; sauté 5 minutes until tender. Add broth; heat.

Return pasta and vegetable mixture to pasta pot. Add shallot mixture and lemon zest; gently toss to mix and coat. Toss with Parmesan and serve.

PER SERVING

CALORIES 455 TOTAL FAT 8G SATURATED FAT 2G CHOLESTEROL 6MG SODIUM 528MG

TOTAL CARBOHYDRATES 78G DIETARY FIBER 6G PROTEIN 19G