½ pound thin asparagus, trimmed and diagonally sliced into 2-inch pieces
¼ pound sugar snap peas, trimmed
½ cup chicken broth
½ (10 ounce) container cherry tomatoes, halved
1 teaspoon lemon zest
1 teaspoon fresh thyme leaves
Salt and pepper to taste
Heat 2 tablespoons of olive oil in 12-inch skillet over medium heat. Add pierogies and cook 8 minutes or until golden brown, turning occasionally. Remove from skillet.
In same skillet, heat remaining 2 tablespoons of olive oil over medium heat. Add garlic and green onions and cook 2 minutes or until garlic is lightly browned. Add carrots, asparagus and sugar snap peas and cook 4 to 5 minutes or until vegetables are almost tender.
Add chicken broth, cherry tomatoes, lemon zest and pierogies. Continue cooking 3 to 4 minutes or until pierogies are heated through and cherry tomatoes soften. Season with salt and pepper to taste.
Feta & Spinach
Our take on a classic combo. Smooth pasta pockets filled with tender spinach, tangy Feta cheese, and melt-in-your-mouth creamy, delicious whipped potatoes.
Mrs. T’s Feta & Spinach Pierogies make great Garden Fresh Pierogy Primavera and Greektown Pierogy Salads, too!