Spring Pasta with Peas, Arugula, and Asparagus

INGREDIENTS

• 16 oz (1 lb.) whole wheat penne pasta
• 3 tablespoons olive oil
• 6 garlic cloves, thinly sliced
• 1 bunch (approx. 1 lb.) asparagus, chopped into 1-inch bites
• 12-oz bag of frozen peas
• ½ teaspoon salt
• 1 teaspoon black pepper
• 4 cups arugula
• ¼ cup finely grated parmesan
• 2 tablespoons fresh lemon juice

DIRECTIONS

1. Cook pasta according to package instructions. Before draining, reserve 2 cups of pasta water.
2. Heat large skillet over medium-high heat. Once hot, add olive oil and heat until shimmering. Add the garlic, asparagus, and peas (no need to thaw them – just add frozen peas directly to the heated skillet). Season with salt and pepper.
3. Cook, stirring occasionally, until the garlic is tender (but not browned) and the asparagus and peas are bright green and softened, about 3-6 minutes.
4. Add cooked pasta to the skillet along with half of the arugula, parmesan cheese, and 1 cup reserved pasta water. Cook, tossing constantly, until the greens are wilted, the cheese is melted, and the sauce has thickened, about 2-4 minutes. Add additional pasta water as needed for the desired sauce consistency.
5. Remove skillet from the heat and top with remaining arugula and lemon juice. Toss to incorporate and wilt the greens slightly (though you want them to remain mostly raw).
6. Garnish with additional lemon juice, black pepper, and parmesan, as desired.

VARIATIONS & TIPS

• Use whatever greens you have available – watercress, escarole, frisee, mustard greens, or baby spinach would be delicious alternatives.
• Try edamame instead of peas.
• Add a can of drained, rinsed, low-sodium great northern, cannellini, or garbanzo beans.
• For a protein boost, add grilled chicken breast (26g protein and 140 calories per 3-ounce serving).
• Any shape of whole wheat pasta will work well in this dish. Or try lentil or chickpea pasta for additional protein.
• Feel free to experiment with adding different vegetables. Broccoli or cauliflower would be great options if asparagus is not available.
• If you’d like a little heat, add a sprinkle of crushed red pepper flakes.

NUTRITION FACTS

YIELD: 8 servings (2 cups per serving)

Calories: 308 per serving, Carbohydrates: 52g, Fiber: 8.7g, Sugar: 5.2g (0g added sugar), Protein: 12.7g, Fat: 7.8g, Saturated fat: 1.4g, Cholesterol: 2mg, Sodium: 246mg

SOURCE: Adapted from Alison Roman

* Nutrition facts will change as variations and substitutions are included. Note that additional lemon juice or parmesan is not included in the above nutrition analysis.