Recipe
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 2 ⅔ c. uncooked Hy-Vee multigrain pasta | ||
| 1 tbsp. Hy-Vee Select olive oil | ||
| 1 c. chopped asparagus | ||
| 1 c. broccoli florets | ||
| 1 c. sliced fresh mushrooms | ||
| 1 c. cherry tomato halves | ||
| 4 green onions, chopped, divided | ||
| Hy-Vee salt and Hy-Vee pepper, to taste | ||
| Hy-Vee shredded Parmesan cheese, optional |
Directions
- Prepare pasta according to package directions. Drain and set aside.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add asparagus, broccoli, mushrooms, tomatoes and half the green onions to skillet. Stir to combine.
- Saute for 1 minute. Cover and allow to steam for 5 to 8 minutes or until broccoli and asparagus reach desired tenderness.
- Serve vegetables over cooked pasta. Sprinkle with remaining onions and season to taste with salt and pepper. Serve with Parmesan cheese, if desired.
Nutrition facts
Servings
220 Calories per serving
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 0mg
- Sodium: 40mg
- Total Carbohydrates: 39g
- Protein: 10g
Daily Values
0%
Vitamin A 25%
0%
Vitamin C 45%
0%
Iron 15%
0%
Calcium 4%
Recipe Source:
Hy! Magazine.