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Ingredients
12 Ounces long fusilli pasta
1 Pound asparagus, trimmed, cut into bite size pieces
4 Ounces sugar snap peas, trimmed, halved
1 Cup frozen peas
1 1/2 Tablespoons oil
3/4 Cup shallots, minced
1/4 Teaspoon salt
1/4 Teaspoon pepper
1 Cup chicken broth
1 Teaspoon lemon zest
1/3 Cup grated Parmesan cheese
Instructions
Bring a pot of salted water to a boil. Add pasta and cook as package directs, adding asparagus and sugar snap peas 3 minutes before pasta will be done and peas 2 minutes before done. Drain pasta and vegetable mixture.
Heat oil in a skillet; add shallots, salt and pepper, saut� 5 minutes or until tender. Add broth, heat.
Return pasta and vegetable mixture to pasta pot. Add shallot mixture and zest, toss to mix and coat. Toss with Parmesan and serve.