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Market Basket Pasta
Recipes
Market Basket Pasta
4 servings
20 minutes total

Ingredients

  • 7 oz reduced-carb spaghetti pasta
  • ¾ lb fresh asparagus spears (about 2 cups)
  • 1 large zucchini
  • 3 cloves garlic
  • 1 lemon, for juice
  • ¼ cup fresh oregano leaves
  • ¼ cup fresh basil leaves
  • 1 tablespoon canola oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • ½ cup canned artichoke hearts
  • ½ cup julienne-cut, sun-dried tomatoes
  • ½ cup reduced-sodium vegetable broth
  • 2 teaspoons salt-free garlic-herb seasoning
  • ⅓ cup Deli fresh mozzarella cheese pearls

Steps

    1. Bring water to boil for pasta, then cook pasta following package instructions. Cut asparagus into 2-inch pieces, removing tough root ends. Slice zucchini (about 2 cups) and garlic. Juice lemon (2 tablespoons); chop oregano and basil.
    2. Preheat large sauté pan on medium 2–3 minutes. Place oil in pan, then add garlic; cook 1–2 minutes until fragrant. Increase heat to medium-high. Add asparagus, zucchini, salt, and pepper; cook 2–3 minutes until zucchini has browned. Drain artichokes.
    3. Add artichokes, tomatoes, broth, and seasoning; cook 3–4 minutes until broth has reduced by about one-half. Stir in fresh herbs, pasta, lemon juice, and cheese. Serve.

Amount per ¼ recipe serving: Calories 320, Total Fat 8g, Sat Fat 2.5g, Trans Fat 0g, Chol 15mg, Sodium 360mg, Total Carb 53g, Fiber 9g, Sugars 7g, Protein 14g, Calc 10%, Vitamin A 40%, Vitamin C 35%, Iron 20%