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Nutrition Facts
Serving Size 188 g
(Approx. 8 Servings)
Amount Per Serving
Calories 280 Calories From Fat 60
% Daily Value*
Total Fat 7 g 11%
Saturated Fat 2 g 11%
Trans Fat 0.0 g
Cholesterol 10 mg 3%
Sodium 350 mg 15%
Total Carbohydrate 41 g 14%
Dietary Fiber 4 g 17%
Sugars 5 g
Protein 12 g
Vitamin A 2% Iron 0%
Vitamin C 0% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Spring Pasta with Peas & Asparagus

Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
8  People


Recipe makes 8 Servings

10 Oz H-E-B Asparagus
12 Oz Central Market All Natural Caserecce Pasta
2 Tbsp H-E-B Extra Virgin Olive Oil
3 H-E-B Peeled Garlic, fine chopped
2 Tbsp basil, chopped
1 cup(s) Central Market Organics Reduced Sodium Vegetable Broth
2 cup(s) H-E-B Petite Peas, frozen
1/4 cup(s) H-E-B Crema Fresca
1 lemon, zested
1/4 cup(s) H-E-B Romano Cheese
1/4 cup(s) H-E-B Fancy Shredded Parmesan
1/4 Tsp H-E-B Iodized Salt
1/4 Tsp H-E-B Black Pepper
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Cut bottom inch off asparagus and discard.
Cut remaining asparagus into 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 olive oil, asparagus, garlic and basil and stir-fry 2 minutes.
Add broth and bring to a boil over high heat.
Add pasta and peas and cook 2 minutes.
Stir in crema fresca and lemon zest.
Transfer to a large pasta bowl.
Top with cheese and season with salt and pepper.



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