Pasta doesn’t always have to carry the weight and burden of calories. There are many options to add to your pasta dishes that could bring about a light and nutritious meal that includes some of summer’s most delicious vegetables added to a hearty, egg pappardelle pasta.

Ingredients:

• 1 bag of Flora Egg Pappardelle
• 2 & ½ cups vegetable stock
• Kosher salt and freshly ground black pepper
• 1 garlic clove, minced
• 1 bunch of medium asparagus, ends trimmed
• 1 cup of baby carrots
• 1 cup of spring onions, aka Cipolline (can use small shallots)
• ½ cup shelled sugar snap peas
• 2 tablespoons fresh basil, chopped
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh marjoram, chopped
• 4 tablespoons unsalted butter
• 1 tablespoon lemon zest
• Pea shoots or watercress, for garnish

Directions:

In a small pan, bring 2 cups of water to a boil and add the onions…simmer for 3 minutes. Remove the onions with a slotted spoon. Cut off the root end, and squeeze the onion out of the skin. Set aside in a large skillet, bring the stock, garlic, 1 teaspoon of salt and ½ teaspoon of pepper to a simmer over medium-high heat. Add the asparagus, carrots, onions and peas and simmer until just tender, about 4 minutes. Remove the vegetables with a slotted spoon, or use a colander (don’t discard the liquid) Raise the heat to high and cook the liquid down to about 1 cup, about 4 minutes. Meanwhile, cook the pasta in a pot of salted boiling water until al dente, about 3 minutes.  Drain.   Add the cooked pasta, vegetables, herbs, butter and zest to the stock.  Gently stir for 1 minute, or until butter is melted and pasted is coated. Add salt and pepper, to taste.  Serve in plates garnished with pea shoots.