INGREDIENTS

1 pkg (350g) Longo’s Cheese and Spinach Agnolotti

1 tbsp each Longo’s Extra Virgin Olive Oil and Longo’s Salted Butter

1/2 bunch asparagus, trimmed and cut into bite-sized pieces

1 small zucchini, halved lengthwise and sliced

1 small hothouse yellow bell pepper, sliced

1/4 cup chopped Longo's Sun-Dried Tomatoes (optional)

1/2 tsp each salt and pepper

3 cloves garlic, finely chopped

1 cup halved Longo’s Seriously Sweet Tomatoes

1/2 cup Longo’s Low Sodium Vegetable Broth

1/2 cup Longo’s Fresh Basil Pesto Sauce

1/2 cup shredded Longo’s Curato Parmigiano Reggiano Cheese (or to taste)

DIRECTIONS

Cook pasta in boiling, salted water according to package directions. Drain well and reserve.

Meanwhile, heat oil and butter in large skillet set over medium heat. Add asparagus, zucchini, yellow pepper, sun-dried tomatoes (if using), salt and pepper; sauté for 3 to 4 minutes or until lightly golden. Add garlic; sauté for 1 minute or until fragrant.

Stir in tomatoes and broth and bring to a boil. Reduce heat to medium-low; simmer for 2 to 3 minutes or until vegetables are tender-crisp.

Add hot, drained pasta to skillet, gently stirring to coat in pan liquids. Transfer to shallow pasta bowl (or leave in skillet if preferred). Dollop pesto overtop and sprinkle evenly with Parmesan.

TIP: Replace the suggested vegetables with any of your spring favourites, such as thinly sliced radish, yellow squash, spring onions or fresh sweet peas.

Per serving (1/8th recipe): 260 calories; 9g protein; 16g fat; 20g carbohydrate; 2g fibre; 3g sugars; 480mg sodium