Egg Noodles Primavera
Category: Eggs, Pastas & Noodles, Side-dishes
Yield: 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 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

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


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