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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Pizzichi With Spring Veggies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions