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  • cook: 0 hr
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  • Ingredients

    • 8 oz parpadelle pasta
    • 2 tablespoons olive oil
    • 2 cups asparagus spears (about 1 inch long)
    • 2 garlic cloves, minced
    • 1 cup snap peas
    • 1 cup frozen peas
    • 1 tablespoon lemon juice
    • 3 cups chicken stock
    • 1 cup skim milk
    • 1 cup cherry tomatoes, sliced vertically
    • ½ cup freshly grated parmesan cheese

    Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 421 % Daily Value *
    • Total Fat: 12 g 18.75%
    • Saturated Fat: 2 g 9.58%
    • Trans Fat: 0 g %
    • Cholesterol: 10 mg 3.33%
    • Sodium: 982 mg 40.91%
    • Calcium: 72 mg 7.19%
    • Potassium: 258 mg 7.36%
    • Magnesium: 0 mg 0%
    • Iron: 4 mg 20.63%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 63 g %
    • Dietary Fiber: 12 g 48.71%
    • Sugar: 10 g
    • Protein: 16 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 20.53%
    • Vitamin C 31.9%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat2
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch3
    • Exchange - Vegetables2
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total2 oz-eq
    • MyPlate - Vegetable Total2 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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