Pasta Primavera

Serves 2  

Calories: 525 

Carbs: 70 g  

Fiber: 8 g  

Protein: 17 g  

Grade: C  

Cost: $2.21

1. MAKE GARLIC PASTE and RESERVE

   1. • 2 cloves garlic, crushed

      • 1/4 t salt

      • 1 t herbs de Provence

      • 30 g butter, at room temperature

      • 1/2 T lemon zest 

2. FRY about 2-minutes

   1. • 15 g butter

      • 50 g onion, sliced

      • Pepper

      • Pinch red pepper

3. ADD and BOIL for about 8-minutes COVERED (UNDERDONE)

   1. • 150 g pasta, such as penne, fusilli, or orecchiette

      • 1.75 cups hot water

      • 1/2 t salt

4. ADD and COOK UNCOVERED about 2-minutes

   1. •  50 g asparagus spears, trimmed and cut into 1-inch pieces on the diagonal

      • 50 g small zucchini, diced

      • 50 g julienned carrots 

      • 50 g diced orange or yellow bell pepper

      • 50 g Broccolini, trimmed and cut into 1-inch pieces

      • 25 g cup sugar snap peas, strings removed and halved on the diagonal

      • 25 g fresh or frozen peas

5. STIR IN and SERVE

   1. • Pinch red pepper flakes

      • 25 g grated Parmesan cheese, plus more for serving

      • 50 g tomatoes, halved

      • 1 T thinly sliced fresh basil leaves

      • 1 t lemon juice