Name: Herb Green Bean and Pea Pasta
Total time: PT1620.0S
Yield: 6
Ingredients: 12 ounce Spaghetti; 1 1/2 tablespoon Extra-Virgin Olive Oil; 2 tablespoon Shallot; 2 clove Garlic; 1 pound French Beans; 1 pound Green Peas; 2 teaspoon Tarragon; 2 teaspoon Fresh Thyme; 1 tablespoon Italian Flat-Leaf Parsley; 1 1/3 cup Vegetable Stock; to taste Salt; 1/4 teaspoon Crushed Red Pepper Flakes; to taste Shredded Parmesan Cheese

With a fresh mix of herbs sprinkled over crisp veggies, and tender pasta finished off with a squeeze of lemon juice, this Herb Green Bean and Pea Pasta sings spring.

Low-Fat

Beginner

Quick

Herb Green Bean and Pea Pasta

calories

total_fat

saturated_fat

trans_fat

cholesterol

total_carbohydrate

dietary_fiber

sugars

protein

sodium

vitamin_d

calcium

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potassium

Spaghetti

ounce

Extra-Virgin Olive Oil

tablespoon

Shallot

Garlic

clove

French Beans

pound

Green Peas

Tarragon

teaspoon

Fresh Thyme

Italian Flat-Leaf Parsley

Vegetable Stock

Salt

to taste

Crushed Red Pepper Flakes

Shredded Parmesan Cheese

Stove

Cook {@0:} until all dente according to package directions. Drain and set aside.

Cook Spaghetti (12 ounce) until all dente according to package directions. Drain and set aside.

While pasta is cooking, heat {@0:} in a large skillet over medium-high heat. Add {@1:} and sauté 1-2 minutes.

While pasta is cooking, heat Extra-Virgin Olive Oil (1 1/2 tablespoon) in a large skillet over medium-high heat. Add Shallot (2 tablespoon) and sauté 1-2 minutes.

Add {@0:} to the pan and continue to sauté until fragrant, about1 minute.

Add Garlic (2 clove) to the pan and continue to sauté until fragrant, about1 minute.

Add {@1:}, {@3:}, {@4:}, {@2:}, {@0:}, and {@5:} to skillet and continue to sauté 1-2 minutes.

Add French Beans (1 pound), Green Peas (1 pound), Tarragon (2 teaspoon) [Chopped], Fresh Thyme (2 teaspoon) [Chopped], Italian Flat-Leaf Parsley (1 tablespoon) [Chopped], and Salt ( to taste) to skillet and continue to sauté 1-2 minutes.

Add French Beans (1 pound), Green Peas (1 pound), Tarragon (2 teaspoon), Fresh Thyme (2 teaspoon), Italian Flat-Leaf Parsley (1 tablespoon), and Salt (to taste) to skillet and continue to sauté 1-2 minutes.

Pour {@0:} over veggies and continue to cook, stirring occasionally, until veggies are tender.

Pour Vegetable Stock (1 1/3 cup) over veggies and continue to cook, stirring occasionally, until veggies are tender.

Toss veggies and pasta together in a large bowl. Taste, then add more salt as needed. Sprinkle with {@0:} and toss once more. Garnish {@1:}. Serve while hot and enjoy!

Toss veggies and pasta together in a large bowl. Taste, then add more salt as needed. Sprinkle with Crushed Red Pepper Flakes (1/4 teaspoon) and toss once more. Garnish Shredded Parmesan Cheese ( to taste). Serve while hot and enjoy!

Toss veggies and pasta together in a large bowl. Taste, then add more salt as needed. Sprinkle with Crushed Red Pepper Flakes (1/4 teaspoon) and toss once more. Garnish Shredded Parmesan Cheese (to taste). Serve while hot and enjoy!

Herb Green Bean and Pea Pasta

4.0

27MINS

$1.64

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

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