Spring Vegetable Pasta-America’s Test Kitchen

This recipe was developed by America’s Test Kitchen, a well-known cooking show and magazine known for its rigorous testing and experimentation to find the best cooking techniques and recipes.

This is vegetarian and high protein recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Spring Vegetable Pasta-America’s Test Kitchen

Cooking Method: Boiling, Sautéing Cuisine: American, Italian Courses: Lunch, Main Dish, Pasta Recipe Keys: High Protein Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Rest Time 5 min Total Time 40 mins

Servings: 4 Calories: 1600

Best Season: Spring

Ingredients

Servings

• 8 ounce Pasta
• 200 gram Asparagus
• 1 cup Peas
• 1 cup Spinach
• 1 cup Cherry tomatoes
• 2 clove Garlic
• 2 tablespoon Olive oil
• 2 tablespoon Parmesan cheese
• 1 teaspoon Lemon zest
• 1 teaspoon Salt
• 1 teaspoon Black pepper

Instructions

1. Cook the pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
3. Add asparagus and cook for 5 minutes until slightly tender.
4. Add cherry tomatoes, peas, and spinach. Cook for another 3 minutes until vegetables are cooked but still crisp.
5. Add cooked pasta to the skillet and toss to combine with the vegetables.
6. Stir in lemon zest, salt, and black pepper.
7. Serve hot, garnished with grated Parmesan cheese.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 400kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 65g22%

Sugars 8g

Protein 12g24%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.