Market Basket Pasta - CBS46 News

Market Basket Pasta


3/4 lb fresh asparagus spears (about 2 cups)

1 large zucchini, thinly sliced (about 2 cups)

3 cloves garlic, thinly sliced

Juice of 1 lemon

1/4 cup fresh oregano leaves, coarsely chopped

1/4 cup fresh basil leaves, coarsely chopped

1/2 of a (13–15-oz) box reduced-carbohydrate spaghetti pasta

1 tablespoon canola oil

1/2 teaspoon kosher salt

1/4 teaspoon pepper

1/2 cup canned artichoke hearts, drained

1/2 cup Deli roasted tomatoes

1/2 cup reduced-sodium vegetable broth

2 teaspoons garlic herb seasoning

1/3 cup Deli fresh mozzarella cheese pearls


• Bring water to boil for pasta.

• Cut asparagus into 2-inch pieces, removing tough root end.

• Slice zucchini; slice garlic.

• Squeeze lemon for juice (2 tablespoons).

• Chop oregano and basil.


1. Cook pasta following package instructions.

2. Preheat large sauté pan on medium 2–3 minutes. Place oil in pan, then add garlic; cook 1–2 minutes or until fragrant. Increase heat to medium-high. Add asparagus, zucchini, salt, and pepper; cook 2–3 minutes or until zucchini has browned.

3. Add artichokes, tomatoes, broth, and garlic herb seasoning; cook 3–4 minutes or until broth has reduced by about one-half. Stir in fresh herbs, pasta, lemon juice, and cheese. Serve.

CALORIES (per 1/4 recipe) 310kcal; FAT 9g; CHOL 15mg; SODIUM 380mg; CARB 47g; FIBER 7g; PROTEIN 13g; VIT A 40%; VIT C 35%; CALC 15%; IRON 15%

Source: Publix Aprons™ Simple Meals

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