Zutaten für Rotelle Primavera
- Whole Wheat Spiral Pasta
- Asparagus Spear
- 2 tablespoons olive oil
- Pesto Sauce
- Minced Garlic Cloves
- Cannellini Beans
- Water Packed Artichoke Hearts
- Mozzarella Cheese
- Parmesan Cheese
- salt and freshly ground black pepper to taste
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Zubereitung von Rotelle Primavera
- Cook 1 pound rotelle pasta according to package directions. Drain and set aside.
- While pasta cooks, bring a large pot of salted water to a boil.
- Fill a large bowl with ice water and set aside.
- Add 1 pound asparagus spears to the boiling water and blanch for 3 minutes. Immediately transfer to the ice bath to stop the cooking process.
- Heat 2 tablespoons olive oil and 1/2 cup pesto in a large skillet over medium heat.
- Add 2 cloves minced garlic and sauté for 30 seconds, or until fragrant and golden.
- Add 1 (15-ounce) can cannellini beans (rinsed and drained) and cook for 5 minutes.
- Squeeze excess liquid from 1 (14-ounce) can artichoke hearts and add them to the skillet along with the blanched asparagus.
- Cook for 3-4 minutes, or until heated through and the asparagus is tender-crisp.
- Add the cooked pasta to the skillet and toss gently to combine.
- Stir in 1/2 cup grated Parmesan cheese (or more, to taste).
- Season generously with salt and freshly ground black pepper.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
12g
Fat
28g
Carbs
36g
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30 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Lunch Main Dish Eggs Dairy Pasta Vegetables Dinner Party Vegetarian Cheese Stove Top Dietary One Dish Meal Seasonal Stir Fry Comfort Food Pasta Rice And Grains Asparagus Taste Mood Equipment Presentation Served Hot Technique
