Name: Veggie Spring Pasta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: Near East Couscous Mix, Parmesan,; ZYN Lemon Ginger; Mother in Law's Gochugaru Korean Chile Flakes 3.25 oz; Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; Signature Farms Spinach; Ocean Mist Farms Season & Steam Sweet Baby Broccoli; Sargento Creamery Shredded Three Cheese Mexican Natural Cheese; Signature Farms Lemon Juice; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; Morton Iodized Salt, 26 Ounce; O Organics Basil; SIGNATURE SELECTS Asparagus Spears, Cut

1: Bring a large pot of water to a boil and add salt.

2: Add noodles and set the timer as per package instructions (usually 2 minutes less).

3: Whisk together the sauce ingredients, leaving out the pasta water.

4: When there are 3 minutes left on the noodles, add broccoli and asparagus right to the pot.

5: Reserve 1/2 cup pasta water and drain the noodles and veggies.

6: Return the noodles and veggies back to the pot and add spinach, basil, and peas.

7: Add the reserved pasta water to the sauce and pour it over the noodles and veggies.

8: Continue stirring until the spinach has wilted slightly.

9: Optionally stir in additional shredded cheese.

10: Taste and enjoy!

Veggie Spring Pasta

Serves 4

10 mins prep

10 mins cook

20 mins total

What you need

How to make