Spring Pasta

It's spring in Los Angeles which means bouts of hot weather intermixed with cold, rainy days. One thing that is vastly more reliable is the arrival of spring produce. Asparagus, artichokes, avocados! While alliterative, these items are also incredibly delicious when fresh and in season. I'm no gourmet chef (more on this later), but I love food and I love it the most when it tastes the best. When I saw a recipe for a pasta on YumSugar that utilized spring vegetables I was instantly intrigued.

I made a few adjustments to the recipe to make it weight-loss friendly. A serving is around 350 calories, give or take a few sprinkles of parmesan.

Pasta with Spring Vegetables
Adapted from YumSugar



Ingredients:
1 Tbsp Olive Oil
3 Green Onions, chopped thinly (white & light green parts)
2 Tbsp Shallots (one clove is fine)
1/4 cup White Wine
1/4 Fat-Free, Low Sodium Chicken Broth
3/4 Pound Asparagus
1 cup Green Peas (shell sugar snaps for extra points, I used frozen).
3 Tbsp Grated Parmesan Cheese
1/2 box of Whole Foods Tomato and Spinach Pasta Shells (any brand will do, but will alter calories).
1 head of butter lettuce, pulled apart. I used mostly the inside part of the head, the lighter leaves.

Directions:
1. Saute the green onions and shallots in the olive oil until soft. Add the chicken broth and wine and bring to a simmer for about 5 minutes, until wine has cooked down and the onions and shallots are very soft and slightly browned.
2. Boil a pot of water and cook the asparagus until tender (pierce with a fork), about 2-4 minutes. Repeat with peas. Set aside both vegetables.
3. Boil water again for the pasta, and cook for 10-15 minutes, or according to package instructions.
4. Once pasta is done and drained, set aside with foil on top to keep warm.
5. Heat the onion mixture again and add the butter lettuce until slightly wilted.
6. Add the asparagus and peas to this mixture and heat.
7. Add the pasta and parmesan and stir until well mixed, and add salt and pepper to taste.

Serve!
Makes 4 servings.