Asparagus Primavera

50 min
4 servings
$2.90/serving

A perfect pasta night recipe with fresh asparagus.

Ingredients

1 pkg (15 oz/450 g) egg noodles

2 cups chopped asparagus or fiddleheads

1 zucchini

1 tbsp olive oil

1 lemon

2 tspHerb & Garlic Dip Mix

4 cups baby spinach

1 cup ricotta cheese or cottage cheese

Preparation

In Multipurpose Pot, boil noodles for 4–6 minutes, until tender. Just before draining, add asparagus and zucchini and boil for about 1 minute, until tender-crisp. Set aside 1 cup cooking water, then drain.
Return noodles and vegetables to pot. Stir in oil, lemon peel and juice, Herb & Garlic Dip Mix and spinach. Moisten with some of the reserved water, if necessary. Spoon into bowls and top with ricotta.

Nutritional Information

Per serving: Calories 270, Fat 8 g (Saturated 2.5 g, Trans 0 g), Cholesterol 40 mg, Sodium 115 mg, Carbohydrate 38 g (Fibre 5 g, Sugars 2 g), Protein 12 g.

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Herb & Garlic Dip Mix

Multipurpose Pot - 12 Cup