redplum.com

Spring Vegetable Pasta (gluten-free)

See full recipe on: www.girlmakesfood.com



Ingredients

1 bunch asparagus (about 1 lb) – remove woody stems and slice
2 large leeks (remove the dark green portion, slice the light green and white parts and soak them in water – the leeks will float to the top of the water, the dirt and sand will sink to the bottom)
1 tablespoon ev olive oil
2 tablespoons fresh basil
2 tablespoons fresh parsley
1/4 teaspoon garlic powder
1 cup ricotta (for vegan use vegan ricotta)
1 lb rigatoni (i use gluten free)
11/2 cups green peas (i used frozen)
Salt and pepper (to taste)
1/2 cup mozzarella shredded (omit if you are making it vegan)

Nutrition 6 servings

Per Serving % Daily Value
Calories 448
Fat 11g 17%
Carbs 66g 22%
Protein 20g 40%
Fiber 6g 24%
Cholesterol 28mg 9%
Sodium 106mg 4%
     
Fat
Carbs
Protein

Preparation






RedPlum's
Savings Newsletter

SIGN UP TODAY
Like RedPlum on Facebook Follow RedPlum on Twitter Follow RedPlum on Pinterest