Pizzichi With Spring Veggies is a delicious and light meal, very easy to prepare and has a low calorie count of 390. The perfect dish in summer warmth.
Nutritional Facts
- CALORIES 357
- FAT 14g (sat 3g, mono 7g, poly 2g)
- PROTEIN 17g
- CARBOHYDRATE 47g
- FIBER 7g
- CHOLESTEROL 16mg
- IRON 3mg
- SODIUM 450mg
- CALCIUM 104mg
Ingredients
- 10 (1-inch) sliced asparagus (about 1 1/2 cups)
- 3 ounces haricots verts, trimmed and cut into 1-inch pieces (about 3/4 cup)
- 8 ounces uncooked pizzichi or whole-wheat penne
- 2 tablespoons olive oil
- 4 turkey bacon slices, cut into 1/4-inch-wide strips
- 1 small onion, diced (about 1 1/4 cups)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 cups low-sodium chicken stock
- 1/3 cup freshly grated Parmesan cheese
- 1/4 cup fresh mint leaves, thinly sliced
Preparation
- Bring a pot of water to a boil. Immerse asparagus and haricots verts in water 1–2 minutes or until bright green. Remove with slotted spoon; place vegetables in a towel to keep warm. Bring water back to a boil; add pasta. Cook 14 minutes or until al dente. Drain; set aside.
- Meanwhile, heat oil in a skillet over medium-high heat. Add bacon; cook 3–4 minutes or until crisp, stirring frequently. Set aside; reduce heat to medium-low.
- Add onion; season with salt and pepper. Cook 5 minutes or until translucent. Add chicken stock; raise heat to high. Cook 2–3 minutes or until stock has reduced by half. Add reserved asparagus, haricots verts, and turkey bacon; cook 1 minute or until heated through. Toss with pasta. Add cheese and two-thirds mint, and toss to combine. Transfer to a serving platter, and garnish with remaining mint.
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