Pasta with Spring Veggies

Pasta with Spring Veggies

Pasta with Spring Veggies

By wolffsapplehouse.com
Serves 8

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Details
  • Servings:   8
  • Calories:   316
  • Protein:   10g
  •  
  • Fiber:   5g
  • Sugar:   4g
  • Carb Total:   46g
  •  
  • Trans Fat:   0g
  • Saturated:   2g
  • Fat Total:   10g
  •  
  • Diet:   Balanced
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • italian
Comments
Ingredients
  • 1 ½ pounds new potatoes, scrubbed and cut into 1” cubes
  • 1 bunch (about ¾ lb) asparagus, cut into ½” slices
  • 1 pint snap peas, cut into ½” slices
  • 3 Tbs mint, finely sliced
  • 12 oz pasta
  • 1 Tbs butter
  • ½ Tbs salt
  • 1 clove garlic, minced
  • ¼ cup extra virgin olive oil
Instructions

Pasta with Spring Veggies serves 8 original recipe by wolffsapplehouse.com.

View original preparation instructions

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