Bring bright seasonal vegetables to your table! Asparagus is plentiful this time of year. It provides nutrients such as fiber, Vitamin K, and folate to name a few.
This light recipe can also incorporate other fresh veggies such as peas, sugar snap or snow peas, tomatoes, mushrooms, zucchini…you name it! When the vegetables turn bright, then you know you will have preserved flavor, texture, and nutrition.
Using whole wheat or other whole grain pasta will bring additional fiber, vitamins, and minerals. Using fresh herbs will add a delicate and bright flavor.
Enjoy!
Chicken Pasta Primavera (Spring!)
Ingredients:
- 12 oz whole wheat penne pasta
- 1# chicken breast, cut in 1” cubes
- 1 tablespoon Italian seasoning
- 1 tablespoon olive oil
- 1-2 cups asparagus spears, cut in 1” pieces
- 1 cup frozen peas
- 3 cloves garlic, minced
- ½ teaspoon salt and
- ¼ teaspoon black pepper
- ½ cup reserved pasta water
- 1 handful of fresh chives, chopped
- 1 handful of fresh basil, chopped
- Zest of one lemon and 2 teaspoons lemon juice
- ¼ cup Parmesan cheese, freshly grated
Directions:
- Cook pasta according to “al dente” directions, about 9 minutes.
- Meanwhile, season diced chicken with Italian seasoning.
- Heat one tablespoon of oil in a large pan, add chicken and cook until 3/4 done.
- Add asparagus and cook for about 2 minutes.
- Add frozen peas and garlic, cook for an additional 2-3 minutes. When finished, the asparagus and peas should be bright green! Add ½ teaspoon salt and ¼ teaspoon black pepper.
- Turn off heat and cover.