Featured Recipe - Spring Pasta Primavera

This fresh, light and zippy pasta dish will have you thinking spring in no time! The delightful, light, citrusy sauce is perfect for fresh, sweet spring veggies like peas and asparagus. And, big time bonus, this recipe is super versatile, feel free to mix and match your favorite nutrient rich vegetables (think broccoli and red pepper - yum!) or even throw caution to the wind, and substitute zucchini noodles for the pasta! There are no rules here! The sky's the limit!

Spring Pasta Primavera

4 servings

1 tablespoon olive oil

2 cloves minced garlic

1 tablespoon flour

1 cup chicken stock

1/2 cup milk

2 tablespoons lemon juice (fresh squeezed)

1 tablespoon Dijon mustard

1/2 box (13.25 oz) whole grain spaghetti, cooked according to package directions

1 pound fresh asparagus spears, blanched

1 1/2 cups fresh pea pods

1 jar (8 oz) sundried tomatoes, drained and chopped

1/4 cup fresh basil leaves

1/4 cup shaved parmesan

Salt and pepper to taste

Zest of 1 lemon


Heat olive oil in heavy bottom sauce pan over medium heat, sauté garlic until golden and fragrant. Add flour and stir. Deglaze with chicken stock, whisk until all lumps are gone, and mixture is bubbling and thickened. Whisk in milk, bring back to a boil so milk is incorporated and mixture thickened, whisk in mustard and lemon juice. Bring back to a boil while whisking. Sauce will be thick enough to coat the back of a spoon. Add cooked pasta, asparagus, pea pods and sundried tomatoes directly to pan, gently toss with tongs to coat with sauce. Divide onto 4 plates, top with fresh basil, shaved parmesan and lemon zest.

Optional: For added protein, top with cooked chicken breast, salmon, shrimp, scallops

or lean steak