EGG NOODLES PRIMAVERA

EGG NOODLES PRIMAVERA

Ingredients for 8 Servings

12 oz Medium Egg Noodles, uncooked
1 x 14.50 oz can chicken broth
2 cups Fresh asparagus, cut into 1-inch pieces (about 8 oz.)
1 cup Thinly sliced carrots (about 2 medium carrots)
1 pc Red bell pepper, cut into short, thin strips
1 cup Shelled fresh peas or frozen baby peas OR
1 cup Fresh snow pea pods, cut in halves
2 tbsp Chopped fresh dill
2 tbsp Chopped fresh thyme
2 tbsp Chopped fresh mint
1/4 cup Chopped fresh chives
3/4 cup Grated Asiago or Parmesan cheese, divided
Freshly ground black pepper

Procedure:

1. Prepare noodles according to package directions.
2. While noodles are cooking, bring chicken broth to a boil in a medium saucepan.
3. Add asparagus, carrots and red bell pepper.
4. Simmer vegetables uncovered 4 minutes.
5. Stir in peas; continue cooking 3 to 4 minutes or until vegetables are tender-crisp.
6. When noodles are done, drain well and return to the pasta pot.
7. Add broth and vegetables, herbs and chives.
8. Cook over low heat, tossing gently until combined.
9. Add 1/2 cup of the cheese; toss gently.
10. Transfer to serving platter; sprinkle with remaining 1/4 cup cheese.
11. Garnish with freshly ground black pepper.
12. Makes 8 side dish servings.
13. Note:
14. Refrigerate leftovers tightly covered.
15. For a quick main dish, add julienned cooked ham or lamb to leftovers; gently reheat.
16. Each Serving Provides:
17. 250 Calories , 14 g Protein , 36 g Carbohydrates
18. 5 g Fat , 2.5 g Saturated Fat , 45 mg Cholesterol ,500 mg Sodium , Calories from Fat 19%

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