Laced with lemon, tossed with cheese and tumbled with spring-fresh asparagus, peas and parsley, this dish makes a fitting welcome to the season. If you have fresh basil, substitute 1/4 cup (50 mL) for the dried.
- Portion size 4 servings
- Credits : Canadian Living Special Issue: Pasta by the Season 2004
Ingredients
Method
In skillet, melt butter over medium heat; cook asparagus and yellow pepper, stirring often, for 5 minutes. Add onions and basil; cook for 2 minutes.
Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes. Add peas; drain and return to pot, reserving 1/2 cup (125 mL) of the cooking water. Add asparagus mixture. Add Parmesan cheese, parsley, lemon juice, and salmon (if using); toss to coat, adding cooking water if desired to moisten.
Nutritional facts <b>Per serving:</b> about
- Sodium 634 mg
- Protein 24 g
- Calories 589.0
- Total fat 12 g
- Cholesterol 25 mg
- Saturated fat 6 g
- Total carbohydrate 97 g
%RDI
- Iron 26.0
- Folate 83.0
- Calcium 22.0
- Vitamin A 24.0
- Vitamin C 98.0
