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Tossed Spring Veggie Pasta

(3 Votes)
Updated May 18, 2018
Tossed Spring Veggie Pasta
SERVES
6
COOK TIME
20 Min

Spring into the season with an easy skillet pasta recipe that's bursting with light and fresh flavors. Our Tossed Spring Veggie Pasta recipe features bright and fresh veggies, like tomatoes and asparagus, as well as some yummy herbs and crumbly cheese. It's a welcome change of pace!

What You'll Need

  • 1 pound bow tie pasta
  • 2 tablespoons olive oil
  • 1/2 pound fresh asparagus, trimmed and cut into 2-inch pieces
  • 1 yellow bell pepper, cut into 1-inch pieces
  • 3 cloves garlic, minced
  • 1 cup cherry tomatoes, cut in half
  • 1 cup chicken broth
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 ounces goat cheese, crumbled
  • 1 tablespoon sliced fresh basil

What to Do

  1. In a soup pot, cook pasta according to package directions; drain, place in a serving bowl, and cover to keep warm.
  2. Meanwhile, in a large skillet over medium heat, heat oil; cook asparagus, bell pepper, and garlic 5 minutes, or just until tender. Add tomatoes, chicken broth, onion powder, salt, and pepper; cook 5 minutes, or until hot.
  3. Pour vegetable mixture over pasta, toss gently with goat cheese and basil, and serve immediately.

Notes

Our Amazing Asparagus Quiche is another tasty indication that spring has sprung!

Nutritional InformationShow More

Servings Per Recipe: 6

  • Amount Per Serving % Daily Value *
  • Calories 430
  • Calories from Fat 115
  • Total Fat 13g 20 %
  • Saturated Fat 5.3g 27 %
  • Trans Fat 0.0g 0 %
  • Protein 17g 33 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 20mg 7 %
  • Sodium 465mg 19 %
  • Total Carbohydrates 62g 21 %
  • Dietary Fiber 4.1g 16 %
  • Sugars 4.5g 0 %
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Ratings & Comments

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This is a really great recipe as written. We've enjoyed it a lot. The other day I had zucchini to use so I substituted zucchini for the asparagus and half the pasra. Turned out very good. It's fortunate zucchini can be substituted for so much or it would take over the world!

I love fresh tasting pasta dishes like this throughout the spring and summer months. A great way to take advantage of the seasonal favorites in your garden or at your local farmer's market. If you don't like goat cheese you could easily swap out feta cheese for a greek twist, or use a milder tasting queso fresco. You could swap out veggie broth and leave the cheese out altogether and make it vegan. Maybe add some canned, rinsed chickpeas for protein.

This looks like a delicious spring dinner recipe, I can't wait to try it! It's finally warming up and I can't wait to start gardening and cooking with more vegetables.

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