8 oz parpadelle pasta
2 tablespoons olive oil
2 cups asparagus spears (about 1 inch long)
2 garlic cloves, minced
1 cup snap peas
1 cup frozen peas
1 tablespoon lemon juice
3 cups chicken stock
1 cup skim milk
1 cup cherry tomatoes, sliced vertically
½ cup freshly grated parmesan cheese
INSTRUCTIONS
Full recipe from : yummly.com
In a large skillet, heat olive oil over medium high heat. Add asparagus spears and sauté for 5 minutes.
Add garlic, snap peas and lemon juice to the pan and sauté for 1 minute, until garlic is fragrant.
Add pasta, chicken stock and skim milk. Stir to combine and bring to a boil. Reduce to a simmer, add frozen peas, cover and cook for about 6 minutes, or until al dente.
When pasta is cooked, add parmesan cheese and cherry tomatoes. Stir to combine and serve immediately.
