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A bowl of farfalle pasta with vegetables and herbs on a green plate. In the background, theres a bottle of sparkling water, a glass, and more plates of pasta on a tiled table. There is peas and Parmesan cheese in a small dish on the side.

Spring Pasta with Asparagus, Peas & Cherry Tomatoes

Donna Castellano, MS, RDN
A healthy pasta dish with made with the bright colors and flavors of spring vegetables in a light tomato and white wine sauce.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Pasta
Cuisine Italian
Servings 6
Calories 410 kcal

Ingredients
  

  • 1 lb. fafalle pasta
  • 3 cups asparagus from one bunch of moderately thick asparagus stalks (not thin), hard bottoms trimmed off then sliced into 2 inch pieces
  • 1 cup frozen peas defrosted
  • 1 pint cherry tomatoes
  • 2 shallots chopped
  • 1 tablespoon extra virgin olive oil plus more for drizzling before serving
  • ½ cup white wine use a good quality drinking wine
  • block of Parmeggiano-Reggiano cheese
  • bunch fresh basil leaves chopped
  • ½ teaspoon kosher salt
  • ⅛ teaspoon pepper

Instructions
 

  • Generously salt and boil water for pasta.
  • Cook pasta al dente according to package time.
  • In meantime, in a large sauté pan, heat oil then add shallots and sauté for about 3-5 minutes until soft and translucent.
  • Add asparagus, cherry tomatoes and salt. Sauté for 2-3 minutes.
  • Add the wine and simmer for another 5 minutes. Once the tomatoes have softened a bit, carefully smash them with a fork to release their juices. Use caution has the hot juice may splatter out from the tomato.
  • Stir vegetables and continue to cook until wine has reduced by half and vegetables are tender but not mushy, about another 3 minutes.
  • Add the cooked pasta and peas to the pan and toss to combine.
  • Turn off heat, and allow pasta and vegetables to sit in the pan for a few minutes, so flavors can absorb into the pasta.
  • Serve with fresh basil, chunks of cheese, drizzle of olive oil and a dash of pepper.

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Nutrition

Serving: 1bowlCalories: 410kcalCarbohydrates: 67gProtein: 13gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 115mgPotassium: 557mgFiber: 6gSugar: 7gVitamin A: 1000IUVitamin C: 31mgCalcium: 49mgIron: 3mg

I prefer to focus on quality ingredients from a variety of sources that work in tandem to promote optimal health. Nutrition calculations may not reflect these valuable interactions. However, I understand certain values can be helpful to some. Please note these calculations are merely estimates. Values will vary depending on modifications, brands used, and portion size. Should you require specific information, it's best to consult with a dietitian or qualified healthcare provider.

Course Pasta
Cuisine Italian
Diet Gluten Free, Vegan, Vegetarian
Keywords asparagus, cherry tomatoes, easy pasta dish, healthy pasta, peas, spring pasta
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