• 1   cup 
    farfalle pasta (bow ties), spirals
  • 1   cup 
    wagon wheel pasta
  • 1   cup 
    fiori pasta (flower)
  • 1   cup 
    spiral-shaped pasta
  • 1   bunch 
    asparagus, bottoms removed and cut in 2-inch pieces
  • 1  10  ounce 
    package frozen peas
  • 1/4  cup 
    olive oil
  • 3   
    garlic cloves, minced
  • 1/4  cup 
    chopped parsley
  • 1   teaspoon 
  • 1/2  cup 
    fresh Parmesan cheese, shaved with a vegetable peeler
In four large pots, bring water to a boil. Cook pasta shapes individually according to package directions. (You may combine pastas that take the same amount of time to cook.) Three to 4 minutes before pasta is done, add asparagus and peas.
While the pasta is cooking, heat olive oil in a large skillet. Add garlic and saute 3 to 4 minutes, until tender. Add parsley.
Drain pasta and toss with oil mixture and salt. Top with shaved Parmesan.
Nutrition information
Per Serving: cal. (kcal) 183, Fat, total (g) 6, chol. (mg) 3, sat. fat (g) 2, carb. (g) 25, fiber (g) 3, pro. (g) 7, sodium (mg) 280, Percent Daily Values are based on a 2,000 calorie diet
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