Pizzichi With Spring Veggies

pasta-asparagus Yunhee Kim


  • 10 (1-inch) sliced asparagus (about 1 1/2 cups)
  • 3 ounces haricots verts, trimmed and cut into 1-inch pieces (about 3/4 cup)
  • 8 ounces uncooked pizzichi or whole-wheat penne
  • 2 tablespoons olive oil
  • 4 turkey bacon slices, cut into 1/4-inch-wide strips
  • 1 small onion, diced (about 1 1/4 cups)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 cups low-sodium chicken stock
  • 1/3 cup freshly grated Parmesan cheese
  • 1/4 cup fresh mint leaves, thinly sliced


1. Bring a pot of water to a boil. Immerse asparagus and haricots verts in water 1–2 minutes or until bright green. Remove with slotted spoon; place vegetables in a towel to keep warm. Bring water back to a boil; add pasta. Cook 14 minutes or until al dente. Drain; set aside.

2. Meanwhile, heat oil in a skillet over medium-high heat. Add bacon; cook 3–4 minutes or until crisp, stirring frequently. Set aside; reduce heat to medium-low.

3. Add onion; season with salt and pepper. Cook 5 minutes or until translucent. Add chicken stock; raise heat to high. Cook 2–3 minutes or until stock has reduced by half. Add reserved asparagus, haricots verts, and turkey bacon; cook 1 minute or until heated through. Toss with pasta. Add cheese and two-thirds mint, and toss to combine. Transfer to a serving platter, and garnish with remaining mint.

  • Prep Time:
  • Cook Time:
  • Yield: Makes 4 servings (serving size: 1 1/2 cups)

Nutritional Information

Calories per serving: 357
Fat per serving: 14g
Saturated fat per serving: 3g
Monounsaturated fat per serving: 7g
Polyunsaturated fat per serving: 2g
Protein per serving: 17g
Carbohydrate per serving: 47g
Fiber per serving: 7g
Cholesterol per serving: 16mg
Iron per serving: 3mg
Sodium per serving: 450mg
Calcium per serving: 104mg