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12Ingredients
30Minutes
200Calories
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Ingredients
US|METRIC
8 SERVINGS
- 1 lb. asparagus spears
- 1 1/2 cups frozen shelled edamame
- 5 1/2 cups water
- 2 tsp. bouillon (Better than, Seasoned Vegetable Base*)
- 12 oz. orecchiette pasta (may substitute other short pasta)
- 2 tsp. olive oil
- 1 oz. shaved Parmesan (with more for serving)
- 1/4 cup parsley (minced)
- 1/4 cup minced chives
- 1/2 tsp. lemon zest
- 1/8 tsp. chili flakes
- salt
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NutritionView More
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200Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories200Calories from Fat25 |
| % DAILY VALUE |
| Total Fat3g5% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium180mg8% |
| Potassium230mg7% |
| Protein8g |
| Calories from Fat25 |
| % DAILY VALUE |
| Total Carbohydrate35g12% |
| Dietary Fiber3g12% |
| Sugars3g |
| Vitamin A15% |
| Vitamin C10% |
| Calcium8% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Sherri Watts 5 years ago
This turned out quite well. No edamame in our house but frozen peas worked, Also browned up some fresh mushrooms before the asparagus went in the pan. I used about 3/4 box of bowtie pasta and the amount of liquid was perfect! Will definitely keep this in the recipe box.