Spring Baked Pasta

Spring Baked Pasta

Created by Sahar Elgamil @elga.meal

This simple, veggie-packed pasta bake is bursting with fresh flavor and made entirely in your U-Konserve 25oz Rectangle—yes, even the pasta cooks in the container! With tender asparagus, peas, and a splash of lemony broth, it’s a no-fuss, one-pan wonder perfect for easy lunches, light dinners, or meal prep. Serve it hot, room temp, or chilled as a refreshing pasta salad.

Watch Recipe Video

Ingredients:

• 1 1/2 cups pasta of choice
  
• 5 asparagus stalks
  
• 1/2 cup snap peas
  
• 1/4 cup peas (frozen or fresh)
  
• 1/2 a shallot, sliced
  
• 3 cloves garlic, sliced
  
• 1 Tbsp lemon juice
  
• 10 oz. vegetable broth
  
• 4 sprigs thyme
  
• 1/2 tsp chili flakes
  
• 1 Tbsp milk or half and half
  
• Salt and pepper to taste
  
• 1 U-Konserve Rectangle 25oz

Instructions:

1. Snap off the tough bottom part of asparagus by gently applying pressure. Thinly slice into rounds.
   
2. Clean and thinly slice snap peas.
   
3. Combine all ingredients in your container and press ingredients down so they are submerged in broth.
   
4. Bake at 375°F for 35-40 minutes. Mix halfway through to ensure even cooking.
   
5. Enjoy hot, room temp, or refrigerate and store in your U-Konserve and serve as a pasta salad!