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Publix Aprons Recipes

Market Basket Pasta

Total Time - 20 minutes / Makes 4 Servings

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Cooking Sequence

  • Bring water to boil for pasta
  • Prepare vegetables and begin to cook pasta - 5 minutes
  • Cook vegetables; complete recipe and serve - 15 minutes

Market Basket Pasta

Market Basket Pasta


3/4 lb fresh asparagus spears (about 2 cups)
1 large zucchini, thinly sliced (about 2 cups)
3 cloves garlic, thinly sliced
Juice of 1 lemon
1/4 cup fresh oregano leaves, coarsely chopped
1/4 cup fresh basil leaves, coarsely chopped
1/2 of a (13–15-oz) box reduced-carbohydrate spaghetti pasta
1 tablespoon canola oil
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/2 cup canned artichoke hearts, drained
1/2 cup Deli roasted tomatoes
1/2 cup reduced-sodium vegetable broth
2 teaspoons garlic herb seasoning
1/3 cup Deli fresh mozzarella cheese pearls

  • Bring water to boil for pasta.
  • Cut asparagus into 2-inch pieces, removing tough root end.
  • Slice zucchini; slice garlic.
  • Squeeze lemon for juice (2 tablespoons).
  • Chop oregano and basil.
  1. Cook pasta following package instructions.
  2. Preheat large sauté pan on medium 2–3 minutes. Place oil in pan, then add garlic; cook 1–2 minutes or until fragrant. Increase heat to medium-high. Add asparagus, zucchini, salt, and pepper; cook 2–3 minutes or until zucchini has browned.
  3. Add artichokes, tomatoes, broth, and garlic herb seasoning; cook 3–4 minutes or until broth has reduced by about one-half. Stir in fresh herbs, pasta, lemon juice, and cheese. Serve.

CALORIES (per 1/4 recipe) 310kcal; FAT 9g; CHOL 15mg; SODIUM 380mg; CARB 47g; FIBER 7g; PROTEIN 13g; VIT A 40%; VIT C 35%; CALC 15%; IRON 15%

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Shopping List

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Add to your grocery list 1/3 cup fresh mozzarella cheese pearls
Add to your grocery list 1/2 cup roasted tomatoes

Dry Grocery
Add to your grocery list 1/2 cup canned artichoke hearts
Add to your grocery list 2 tsp garlic herb seasoning
Add to your grocery list 1/2 of a (13-15-oz) box reduced-carbohydrate spaghetti pasta
Add to your grocery list 1/2 cup reduced-sodium vegetable broth

Add to your grocery list 3/4 lb fresh asparagus spears
Add to your grocery list 1/4 cup (about 1-oz) fresh basil leaves
Add to your grocery list 1/4 cup (about 1-oz) fresh oregano leaves
Add to your grocery list 3 cloves garlic
Add to your grocery list 1 juice of lemon
Add to your grocery list 1 large zucchini

From Your Pantry
Add to your grocery list 1 tbsp canola oil
Add to your grocery list 1/2 tsp kosher salt

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Aprons Advice

  • Complete your meal with a fresh spinach salad, a crusty baguette, and fruit pie for dessert.
  • For a heartier pasta dish, you can add strips of grilled chicken or chunks of rotisserie chicken.
  • This recipe is great when served the next day as a cold pasta salad.
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Recipe Version past0050