Recipes

Makes 4-6 servings

Ingredients:

 8 oz (about 2 cups) uncooked whole wheat pasta
 2 tablespoons olive oil
 1 pound of asparagus, cut into 1 inch pieces
 1/2-1 teaspoon garlic powder
 2 cups cherry tomatoes, cut in half
 1 cup shelled peas (fresh or frozen)
 1/2 cup low sodium chicken broth
 1/2 cup grated parmesan cheese
 Black pepper to taste

Directions:

1. Cook pasta according to package directions.
2. While the pasta noodles are cooking, heat oil in a skillet.
3. Add asparagus and garlic powder to the skillet and
   cook for about 3 minutes.
4. Add tomatoes and peas to the asparagus and cook
   for 2 more minutes.
5. Pour chicken broth into the pan and bring to a simmer.
6. Stir in cooked pasta, parmesan cheese and black pepper.

Tip: If desired, can be served with pasta sauce. Other vegetables,
such as green beans or carrots, can be used in place of asparagus.

Recipe from: Utah State University Cooperative Extension, MyPlate Kitchen
https://www.myplate.gov/recipes/supplemental-nutrition-assistance-program-snap/pasta-primavera