Spring Pasta with Peas & Asparagus
1 bag (16 oz.) H-E-B Ready, Fresh, Go! Asparagus
1 bag (8 oz.) Central Market All Natural Caserecce Pasta
2 Tbsp. H-E-B Extra Virgin Olive Oil
3 H-E-B Ready, Fresh, Go! Garlic Cloves, fine chopped
2 Tbsp. fresh basil, chopped
1 c. Central Market Organics Reduced Sodium Vegetable Broth
2 c. frozen H-E-B Petite Peas
1/4 c. H-E-B Crema Fresca
1/4 c. each: H-E-B Italian Shredded Parmesan and H-E-B Romano Cheese
• salt and fresh cracked black pepper
Cut bottom inch off asparagus and discard. Cut remaining asparagus int
o 1-inch lengths and set aside.
Prepare pasta according to package directions, drain and set aside.
Heat a large heavy bottom skillet over medium heat 2 minutes. Add oliv
e oil, asparagus, garlic and basil and stir-fry 2 minutes. Add broth a
nd bring to a boil over high heat. Add pasta and peas and cook 2 minut
es. Stir in crema fresca and stir. Transfer to a large pasta bowl, top
with cheese and season to taste.
Serving size: 1, Calories: 270, Total Fat: 8g, Saturated Fat: 1g, Chol
esterol: 10mg, Sodium: 125mg, Carbohydrates: 41g, Dietary Fiber: 4g,
Sugar: 6g, Protein: 11g
My H-E-B Texas Life Magazine