CREAMY PASTA WITH ASPARAGUS & PEAS
Take five ingredients and whip up this simple green vegetable fusilli supper for two, plus hit 3 of your 5-a-day
Provided by Good Food team
Categories Dinner, Main course
Time 17m
Number Of Ingredients 5
Steps:
- Cook the pasta following the pack instructions. Two minutes before the end of the cooking time, add the asparagus and peas. Boil everything together for the final 2 mins, then scoop out and reserve a cup of the cooking liquid from the pan before draining the pasta and veg.
- Return the pasta and veg to the pan and add the lemon zest, soft cheese and seasoning. Add a squeeze of lemon juice to taste and stir in 2-3 tbsp of the cooking liquid to loosen the sauce.
Nutrition Facts : Calories 658 calories, Fat 28 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 25 grams protein, Sodium 0.5 milligram of sodium
FUSILLI WITH LEMON CREAM SAUCE, ASPARAGUS, AND PEAS
From Cooking Light, August 2007. This is a pretty fresh pasta dish that can be on the table in a flash.
Provided by IngridH
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta until al dente, adding the asparagus for the last minute of cooking time.
- Place the peas in a colander, then drain the pasta and asparagus over the top of them (this will just heat the peas without overcooking them).
- In a skillet, melt the butter over medium heat.
- Add the garlic and cook for 1 minute.
- Combine broth and cornstarch, add to pan and bring to a boil.
- Cook, stirring, until broth starts to thicken, about 1 minute.
- Remove from heat and add cream, juice, salt, and peppers.
- Stir to combine.
- Add pasta and vegetables to the sauce, tossing gently to coat.
- Serve immediately.
Nutrition Facts : Calories 358, Fat 11.3, SaturatedFat 6.6, Cholesterol 34.8, Sodium 336.5, Carbohydrate 53.5, Fiber 5.3, Sugar 5, Protein 11.5
ROASTED ASPARAGUS AND PEAS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h
Yield 12 servings
Number Of Ingredients 7
Steps:
- Zest the lemons and lay out the zest to dry it slightly, about 30 minutes.
- Preheat the oven to 450 degrees F.
- Mix the lemon zest with the salt in a small bowl and set aside. Cut 2 of the lemons in half and set aside.
- Drizzle the asparagus with olive oil on a baking sheet and toss to coat. Roast until the asparagus have some blackened bits, about 10 minutes. Sprinkle the peas all over the asparagus, toss and squeeze on the juice of the 2 cut lemons. Return to the oven for 3 minutes.
- Serve on a big platter and sprinkle with the lemon salt, basil and parsley before serving.
ASPARAGUS & LEMON SPAGHETTI WITH PEAS
This healthy, vegan pasta dish is ready in under 20 minutes. It's low calorie and provides 3 of your 5-a-day along with fibre, vitamin C and iron.
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Pasta, Supper
Time 19m
Number Of Ingredients 8
Steps:
- Boil the spaghetti for 12 mins until al dente, adding the asparagus for the last 3 mins. Meanwhile, heat the oil in a large non-stick frying pan, add the leeks and chilli and cook for 5 mins. Stir in the garlic, peas and lemon zest and juice and cook for a few mins more.
- Drain and add the pasta to the pan with ¼ mug of the pasta water and toss everything together until well mixed. Spoon into shallow bowls and serve with lemon wedges for squeezing over, if you like.
Nutrition Facts : Calories 481 calories, Fat 15 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 8 grams sugar, Fiber 17 grams fiber, Protein 19 grams protein, Sodium 0.04 milligram of sodium
CREAMY BAKED ASPARAGUS AND PEAS
This makes a nice home-style side dish, without the use of actual fatty cream, since flour is used to thicken milk instead.
Provided by Mrs. Kulik
Categories Vegetable
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375°F and lightly grease a shallow baking pan.
- Cut off and discard the lower, fibrous part of the asparagus stems (take about 1-2 inches off the bottom).
- Then chop the rest of the asparagus into 1-inch long pieces and place them in a pan, immersed in water.
- Boil until just tender and then drain the excess water.
- In a saucepan over medium heat, saute the onion in olive oil until translucent.
- Add flour and stir in the milk.
- Cook until it starts to thicken.
- Stir in salt, pepper, and parsley.
- Add the asparagus and peas to this mixture.
- Turn vegetables into the prepared pan and sprinkle the bread/cracker crumbs over it.
- Bake for about 35 minutes, or until it looks bubbly.
Nutrition Facts : Calories 181.9, Fat 8.8, SaturatedFat 2.4, Cholesterol 8.5, Sodium 366.4, Carbohydrate 19.9, Fiber 4.8, Sugar 5.3, Protein 7.3
FUSILLI IN CREAMY VEGAN ASPARAGUS PESTO
Cashews make this creamy asparagus pasta sauce rich without any cream. Try this vegan pasta recipe if you're looking to cook with cholesterol in mind.
Provided by Joy Manning
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Process 1 garlic clove in a blender until finely chopped. Add ⅓ cup cashews and 1 Tbsp. Diamond Crystal or 1 ¾ tsp. Morton kosher salt and blend until cashews are finely chopped, about 30 seconds. Add 1 cup packed basil leaves and half of asparagus (about 4 oz.) and process until a smooth paste forms, scraping down the sides of the bowl as needed. With processor running, stream in ⅓ cup olive oil and 2 Tbsp. fresh lemon juice until combined.
- Cook 12 oz. whole wheat fusilli in a large pot of boiling salted water for 1 minute less than package directions. Add remaining asparagus and cook for 1 minute more. Reserve 1 cup pasta cooking liquid, then drain pasta and asparagus.
- Return pasta and asparagus to pot and add pesto. Toss, adding pasta cooking liquid ¼ cup at a time, until desired texture is achieved. Top each serving with additional basil leaves.
FUSILLI WITH ASPARAGUS AND BACON
Steps:
- Cook bacon in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until browned and crisp, about 6 minutes. Transfer bacon with a slotted spoon to paper towels to drain. Pour off all but 2 tablespoons fat from skillet, then add oil and onion to skillet and cook, stirring occasionally, until onion is golden, about 4 minutes.
- Add asparagus and sauté, stirring, until crisp-tender, 4 to 5 minutes. Season with salt and pepper.
- While onion is cooking, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup pasta cooking water and drain pasta in a colander.
- Return pasta to pot along with asparagus mixture, 1/2 cup pasta cooking water, and cheese. Add remaining 1/2 cup cooking water to skillet and deglaze by boiling, stirring and scraping up brown bits, 1 minute. Add to pasta and toss over moderately low heat until combined well, about 30 seconds.
- Serve pasta sprinkled with bacon and with additional cheese on the side.
PAULA DEEN'S BAKED FUSILLI WITH ITALIAN SAUSAGE
This casserole can be made ahead and frozen. If you assemble a casserole ahead of time and freeze, be sure to allow it to thaw in the refrigerator (it will take about 24 hours) before cooking.
Provided by CookingONTheSide
Categories One Dish Meal
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees; lightly grease a 4-quart casserole dish.
- In medium skillet over medium-low heat, cook sausage until well done.
- Remove from pan and set aside.
- Melt butter in a skillet over medium heat.
- Add garlic and shallots, and cook for 5 minutes, or until tender.
- Add mushrooms and black olives and cook for 10 minutes.
- Remove from heat and set aside.
- In large bowl, whisk together spaghetti sauce, tomato sauce and eggs.
- Stir in diced tomatoes, salt, basil, oregano and Italian seasoning.
- Layer half of pasta, half of mushroom mixture, half of sauce mixture and half of cheese into prepared casserole dish.
- Repeat layers, ending with cheese.
- Bake for 30 minutes, or until hot and bubbly.
Nutrition Facts : Calories 1017.1, Fat 50.2, SaturatedFat 21.1, Cholesterol 182.8, Sodium 3155.4, Carbohydrate 92.3, Fiber 6.2, Sugar 22.8, Protein 49.5
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