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RECIPE
9 INGREDIENTS10 STEPS25MIN

Spring Vegetarian Pasta with Butter Sauce

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Elise Tries to Cook

I’m Elise! I’m a Los Angeles-based food blogger focusing on clean eating and cocktails. I make simple, creative dishes for the busy person who knows eating good makes you feel even better. And I always throw a California coastal spin to every recipe!
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This pasta with spring vegetables of pea and asparagus is light, bright, and delicious. A vegetarian pasta dish that takes under 30-minutes. It’s perfect for a quick weeknight meatless dinner and is also gluten-free!
25MIN
Total Time

Elise Tries to Cook

I’m Elise! I’m a Los Angeles-based food blogger focusing on clean eating and cocktails. I make simple, creative dishes for the busy person who knows eating good makes you feel even better. And I always throw a California coastal spin to every recipe!
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2
10 oz
Pasta
penne, rigatoni, shells, orecchiette
2 Tbsp
8 cups
Water
up to 10 cups

Pasta Sauce

1
Lemon , zested, juiced
1/2 tsp
Crushed Red Pepper Flakes

Vegetables & Herbs

1 bunch
Asparagus , washed
about 1 cup
1/4 cup
Fresh Mint , washed, thinly sliced

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Nutrition Per Serving

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CALORIES
890
FAT
35.7 g
PROTEIN
22.8 g
CARBS
119.0 g

Cooking Instructions

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Step 1
Bring Water (8 cup) to boil in a large pot. Once at a boil add the Salt (2 tablespoon) and stir. Add in the Pasta (10 ounce) and cook per the box instructions. Check your pasta for doneness 2-3 minutes before the suggested time. Pasta should be chewy.
Step 2
While pasta cooks, remove the bottoms of the Asparagus (1 bunch) that are too tough to eat. Do this by holding the center and bottom of the asparagus and snap it where it bends. Cut the other asparagus in the same spot and toss the bottoms.
Step 3
Next, cut the asparagus so that each piece is 2-inches tall (typically chop each piece in two equal parts). Keep to the side.
Step 4
Stack Fresh Mint (1/4 cup) leaves flat on top of each other. Roll horizontally to look like a cigar. Chop with the mint roll horizontal.
Step 5
When pasta is done cooking, save 1 cup of pasta water and then drain.
Step 6
Melt the Unsalted Butter (6 tablespoon) on medium-low heat in a medium pot.
Step 7
Once melted, add the zest and juice of a Lemon (1), Crushed Red Pepper Flakes (1/2 teaspoon), and ½ cup of the pasta water. Stir and cook for a few minutes until thickened and combined.
Step 8
Add the asparagus and stir. Add the Frozen Green Peas (3/4 cup), cooked pasta, and another ¼ cup of reserved pasta water.
Step 9
Stir to combine and let cook together for 2 minutes. If too dry, add a little more pasta water and continue to stir.
Step 10
Pour into a serving dish or individual bowls. Top with fresh chopped mint.

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Nutrition Per Serving
Calories
890
% Daily Value*
Fat
35.7 g
46%
Saturated Fat
21.6 g
108%
Trans Fat
0.0 g
--
Cholesterol
90.3 mg
30%
Carbohydrates
119.0 g
43%
Fiber
9.3 g
33%
Sugars
8.2 g
--
Protein
22.8 g
46%
Sodium
7342.6 mg
319%
Vitamin D
--
--
Calcium
174.8 mg
13%
Iron
7.3 mg
41%
Potassium
598.5 mg
13%
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