Lemony Panko and Spring Vegetable Spaghetti
Ingredients
- 1 (8.8-oz) pkg Barilla® Chickpea Spaghetti
- 2 lemons
- ½ cup panko breadcrumbs
- 2 Tbsp olive oil, divided
- 5 cloves garlic, minced
- 1 lb asparagus, trimmed and cut into 1-inch pieces
- 1 (8-oz) pkg sugar snap peas
- ¼ cup water
- 1 cup vegetable broth
- ¾ cup half and half
- 1½ cups freshly grated Parmigiano cheese, divided
- ½ tsp kosher salt
- ½ tsp pepper
Instructions
- Grate zest and squeeze juice from lemons. Cook breadcrumbs in 1 Tbsp hot oil in a small skillet over medium-high heat 3 to 4 minutes or until toasted, stirring occasionally. Transfer breadcrumbs to a small bowl; stir in lemon zest.
- Cook pasta according to package directions; drain, and return to pasta pot.
- Meanwhile, cook garlic in 1 Tbsp hot oil in skillet over medium-high heat 1 minute or until golden and fragrant, stirring occasionally.
- Combine asparagus, peas, and water in a a microwave-safe dish. Cover with plastic wrap, venting one corner. Microwave at HIGH 3 minutes or until vegetables are crisp-tender.
- Stir vegetable broth, half-and-half, 1 cup cheese, lemon juice, garlic mixture, salt, and pepper into pasta in pot over medium-high heat until creamy. Toss vegetables with hot pasta mixture. Sprinkle with breadcrumb mixture and ½ cup cheese.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
363
|
363
|
| Fat (g) | 15 | 15 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 17 | 17 |
| Carb (g) | 41 | 41 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 707 | 707 |
| T. Sugs (g) | 5 | 5 |
| A. Sugs (g) | 0 | 0 |
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