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What better way to start the spring season than by cooking with your favorite spring vegetables? This delicious pasta recipe uses vegetables that are now in-season like asparagus, peas, lettuce, and more.

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons of butter
• ½ pound spring onions, sliced
• ½ cup dry white wine
• ½ cup low-sodium chicken broth
• 1 ½ pounds asparagus, diced
• 2 cups shelled fresh peas
• 1 pound of spaghetti pasta (or whatever you prefer)
• 1 head butter lettuce, sliced
• ½ cup shredded, shaved or grated Parmesan cheese
• â…� cup fresh parsley, chopped

Instructions:

1. In a large skillet, add olive oil and butter to melt over medium heat.
2. And sliced onions and sprinkle with salt and pepper to taste.
3. Sauté onions until tender � about five minutes.
4. Increase heat to medium-high and add white wine. Simmer for about three minutes until liquid is reduced to a glaze.
5. Add chicken broth, bringing to a simmer. Set mixture aside.
6. In a large pot of boiling water, cook asparagus until tender � about four minutes. Drain and transfer to a new bowl.
7. Boil peas in water and cook until tender � about two minutes. Drain and add to bowl of asparagus.
8. Add lettuce to onion mixture, stirring until wilted � about one minute.
9. Combine asparagus, peas, cooked pasta, parmesan, and parsley in large serving bowl. Toss and season with salt and pepper before serving.

Makes 4 Servings.

This article first appeared in the May 2019 edition of the HealthPerks newsletter.