Happy and Full

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

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Veggie Spring Pasta

Serves 410 mins prep10 mins cook

A delicious and easy pasta dish made with fresh seasonal veggies and a simple lemony, garlicy, and cheesy sauce. Ready in under 20 minutes, perfect for a quick meal!

0 servings

What you need

cup parmesan

tsp lemon zest

Mother in Law's Gochugaru Korean Chile Flakes 3.25 oz

tsp chili flakes

Cobram Estate Olive Oil, Extra Virgin, Classic Flavor

cup olive oil

spinach

Ocean Mist Farms Season & Steam Sweet Baby Broccoli

cup broccoli

Sargento Creamery Shredded Three Cheese Mexican Natural Cheese

cup shredded cheese

lemon juice

pepper

salt

cup basil

cup asparagus

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Instructions

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!

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