Asiago Primavera
Ingredients
- 1 lemon
- 2 (8.8-oz) pkg chickpea Casarecce pasta
- 3 cups broccoli florets (see Note)
- 2 zucchini, cut into half-moons
- 2 Tbsp olive oil
- 1 pint cherry tomatoes, halved
- 1 Tbsp minced garlic
- ½ tsp pepper
- ½ cup half-and-half
- 1¼ cups freshly shaved Asiago cheese, divided
- 1 (0.5-oz) pkg fresh basil, torn
Instructions
- Grate zest and squeeze juice from lemon. Cook pasta according to package directions until just tender; drain, reserving ½ cup pasta water.
- Cook zucchini and broccoli in hot oil in a large deep skillet over medium-high heat 3 to 4 minutes or until browned and just tender, stirring occasionally. Add tomatoes and garlic; cook 5 to 7 minutes or until vegetables are tender.
- Reduce heat to medium-low; add pasta, half-and-half, ¾ cup cheese, basil, lemon zest, lemon juice, pepper, and enough pasta water to make a thin sauce. Cook to 2 to 3 minutes or until sauce is slightly thickened, stirring occasionally.
- Serve pasta sprinkled with remaining ½ cup cheese.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
473
|
473
|
| Fat (g) | 20 | 20 |
| Sat. Fat (g) | 7 | 7 |
| Protein (g) | 24 | 24 |
| Carb (g) | 59 | 59 |
| Fiber (g) | 14 | 14 |
| Sodium (mg) | 415 | 415 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
