This is a tasty and easy-to-prepare option for the winter months. It is both filling and heart-healthy.
Prep time: 15 minutes
Cook time: 45 minutes
2 tablespoons butter
1 cup sliced and coarsely chopped shallots
1 1/2 cups ditalini or small shell pasta
1 teaspoon dried basil
4 cups chicken stock or reduced-sodium broth
1 cup sliced asparagus (may substitute chopped cauliflower)
1 cup coarsely chopped broccoli
1/2 cup white wine
1/2 cup shredded Parmesan cheese, plus extra for topping
1/2 cup sliced Mariani Almonds, toasted
1 1/2 lbs. fresh asparagus
1 cup coarsely chopped, water packed artichoke hearts
3/4 cup small bite-size pieces bell pepper (preferably red or yellow)
1/2 cup thinly sliced and coarsely chopped red onion
1/2 cup coarsely chopped Mariani Whole Almonds
Shaved or shredded Parmesan cheese (optional)
Melt butter in a medium saucepan over medium heat. Add shallots and cook for 5 minutes.
Reduce heat to low and add pasta and basil. Then add 1 cup of broth at a time, cooking and stirring until liquid has been absorbed before adding more.
Towards the end of cooking when pasta is still slightly soupy, stir in wine and vegetables and cook for 4 to 5 minutes more or until vegetables are crisp-tender.
Stir in cheese and almonds.
Sprinkle with fresh basil to finish.
Nutritional analysis per serving:
Calories: 240, Fat: 10g, Saturated Fat: 4g, Trans Fat: 0g, Cholesterol: 15mg, Sodium: 490mg, Potassium: 305mg, Carbohydrates: 24g, Fiber: 3g, Sugar: 4g, Protein: 11g, Vitamin D: 4.24 IU, Vitamin C: 25%, Calcium: 15%, Iron: 15%