Spring Veggie Pasta Recipe

Name: Spring Veggie Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons butter; 5 ounces thinly diagonally sliced baby carrots (about 1 cup); 1 cup unsalted chicken stock (such as Swanson); 3/4 teaspoon kosher salt, divided; 1 cup fresh asparagus tips; 1/2 cup frozen petite green peas, thawed; 2 teaspoons finely shredded lemon rind, divided; 5 ounces 1/3-less-fat cream cheese; 1/4 teaspoon freshly ground black pepper; 10 ounce fresh lasagna noodles, cut into 1/2-inch-wide strips; 1/4 cup chopped fresh dill, mint, or parsley

Servings: persons

2 teaspoons butter
5 ounces thinly diagonally sliced baby carrots (about 1 cup)
1 cup unsalted chicken stock (such as Swanson)
3/4 teaspoon kosher salt, divided
1 cup fresh asparagus tips
1/2 cup frozen petite green peas, thawed
2 teaspoons finely shredded lemon rind, divided
5 ounces 1/3-less-fat cream cheese
1/4 teaspoon freshly ground black pepper
10 ounce fresh lasagna noodles, cut into 1/2-inch-wide strips
1/4 cup chopped fresh dill, mint, or parsley

1
Heat butter in a large skillet over medium-high heat; swirl until foamy. Add carrots; saute 1 minute. Add chicken stock and 1/2 teaspoon salt; simmer 4 minutes. Add asparagus, peas, and 1 teaspoon lemon rind; simmer 3 minutes or until liquid is reduced to 1/2 cup and vegetables are crisp-tender. Reduce heat to medium-low. Add remaining 1/4 teaspoon salt, cream cheese, and pepper to vegetable mixture, stirring with a whisk until smooth.
2
Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/2 cup pasta cooking liquid.
3
Add noodles to vegetable mixture; toss to coat. Stir in 1/4 cup cooking liquid; add additional cooking liquid as needed to thin sauce. Sprinkle remaining 1 teaspoon rind and dill over pasta mixture. Divide pasta mixture into 4 shallow bowls. Serve immediately.

558

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: 2 teaspoons butter, 5 ounces thinly diagonally sliced baby carrots (about 1 cup), 1 cup unsalted chicken stock (such as Swanson), 3/4 teaspoon kosher salt, divided, and more.

Yes, Spring Veggie Pasta 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.

Spring Veggie Pasta

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