• 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 salt
  • 1/2  cup fresh Parmesan cheese, shaved with a vegetable peeler
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Tuscan Pasta

A little bit of Tuscany comes to your table after making this tuscan pasta filled with fresh vegetables.

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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