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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring a large pot of lightly salted water to a boil. | 2. Add pasta and cook as package directs, adding asparagus and sugar snaps 3 minutes before pasta will be done. | 3. Add frozen peas, then drain. | 4. Meanwhile, heat oil in large nonstick skillet over medium heat. | 5. Add shallots, saute 2 minutes. | 6. Add zucchini, salt and pepper; cook 5 minutes until zucchini is crisp-tender. | 7. Add broth; heat. | 8. Return pasta and vegetable mixture to pasta pot. | 9. Add zucchini mixture and toss to mix and coat. | 10. Sprinkle servings with chives and Parmesan. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spaghetti	12	ounces		105.4601	23.5074	2.1772	1.9391
asparagus	8	ounces	trimmed cut	45.3592	8.7997	4.9895	0.2722
sugar snap pea	4	ounces	trimmed	100.8667	0.0	22.44	0.5667
pea	1	cup		41.16	7.399	2.7439999999999998	0.196
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
shallot	1/2	cup	minced	57.6	13.44	2.0	0.08
zucchini	1		halved sliced	33.32	6.0956	2.3716	0.6272
salt	1/4	teaspoon		-	-	-	-
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
chicken broth	1	cup	reduced sodium	-	-	-	-
chive			snipped	-	-	-	-
parmesan cheese			grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.