Feast on Spring with This Veggie-Packed Pasta
Springtime Spaghetti with Pesto, Asparagus, and Zucchini
RECIPE BY JULIE O’HARA
Hands-On Time: 30 Minutes
Total Time: 35 Minutes
2 cups fresh basil, packed
½ cup toasted unsalted walnuts
2 small cloves garlic
1 tsp ground black pepper, divided
½ tsp sea salt, divided
¼ cup extra-virgin olive oil
12 oz thin asparagus spears, trimmed and cut into 2-inch lengths
1 zucchini, trimmed and cut into matchsticks or shredded
1 cup frozen petite or baby peas, thawed
8 oz whole-grain spaghetti
½ cup Parmesan cheese, grated or sliced
1 tbsp lemon zest (about 1 medium lemon)
1 In a food processor, pulse basil, walnuts, garlic, and half the pepper and salt until finely chopped, stopping to scrape down the sides of the bowl. With the processor running, slowly drizzle in oil, then gently add ¼ cup water, and blend until a chunky sauce forms.
2 Mist a large skillet with cooking spray, and heat basil mixture on medium-high. Add asparagus, and cook, stirring frequently, about 2 minutes. Add 1 / cup water, and bring to a simmer. Cook,
3 stirring occasionally, until asparagus is tendercrisp and no liquid remains, about 3 minutes. Add zucchini, peas, and remaining pepper and salt, and cook, stirring frequently, until zucchini is tender, about 2 minutes.
3 Meanwhile, in a large pot, cook pasta al dente, according to package directions. Drain, reserving 1 cup of the cooking water. Return pasta to the pot.
4 Add the asparagus and basil mixtures to the pasta and heat on low, stirring gently. Gradually stir in reserved cooking water, 1 tbsp at a time, until sauce reaches desired consistency. Divide among plates, and top evenly with Parmesan and lemon zest.
NUTRITIONAL INFO (2 cups): Calories: 493, Total Fat: 27g, Saturated Fat: 5g, Monounsaturated Fat: 13g, Polyunsaturated Fat: 8g, Carbs: 47g, Fiber: 8g, Sugars: 5g, Protein: 18g, Sodium: 486mg, Cholesterol: 9mg