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RECIPE
13 INGREDIENTS6 STEPS27MIN

Herb Green Bean and Pea Pasta

4.0
2 Ratings

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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.
27MIN
Total Time

The Whole Serving

Hello and welcome to The Whole Serving! I’m so glad you stopped by. I’m a Lacto-Ovo vegetarian who loves to run, cook and eat good wholesome food.
GO TO BLOG

Ingredients

US / METRIC
Servings:
6
Serves 6
12 oz
Spaghetti
1 1/2 Tbsp
Extra-Virgin Olive Oil
2 Tbsp
Shallots , chopped
2 cloves
3 cups
French Beans
3 cups
1/2 Tbsp
Tarragon , chopped
1/2 Tbsp
Fresh Thyme , chopped
1 Tbsp
1 1/3 cups
Vegetable Stock
to taste
1/4 tsp
Crushed Red Pepper Flakes

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Nutrition Per Serving

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CALORIES
573
FAT
6.3 g
PROTEIN
25.7 g
CARBS
103.1 g

Cooking Instructions

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Step 1
Cook Spaghetti (12 ounce) until all dente according to package directions. Drain and set aside.
Step 2
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.
Step 3
Add Garlic (2 clove) to the pan and continue to sauté until fragrant, about1 minute.
Step 4
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.
Step 5
Pour Vegetable Stock (1 1/3 cup) over veggies and continue to cook, stirring occasionally, until veggies are tender.
Step 6
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!

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Nutrition Per Serving
Calories
573
% Daily Value*
Fat
6.3 g
8%
Saturated Fat
0.7 g
3%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
103.1 g
37%
Fiber
25.6 g
91%
Sugars
7.3 g
--
Protein
25.7 g
51%
Sodium
147.4 mg
6%
Vitamin D
--
--
Calcium
168.4 mg
13%
Iron
5.7 mg
32%
Potassium
1207.7 mg
26%
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