Pizzichi With Spring Veggies Recipe

Name: Pizzichi With Spring Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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
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
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
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.

848

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Pizzichi With Spring Veggies falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pizzichi With Spring Veggies

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