Penne with Spring Vegetables recipe

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Ingredients

1 pound fresh asparagus, trimmed and cut into 1/2 inch pieces
1 (8 ounce) package sugar snap peas, trimmed
1 (8 ounce) package dry penne pasta
3 tablespoons olive oil
½ cup grated Parmesan cheese
salt and pepper to taste

Nutrition Info

383.3 calories
carbohydrate: 50.4 g
cholesterol: 8.8 mg
fat: 14.4 g
fiber: 5.6 g
protein: 15.2 g
saturatedFat: 3.5 g
servingSize: -
sodium: 158.3 mg
sugar: 4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Add asparagus, and cook for 2 minutes. Add peas, and cook for 2 more minutes. Transfer to a large bowl, set aside. Add pasta to boiling water, and cook for 8 to 10 minutes or until al dente, drain.

  2. Place pasta in the bowl with asparagus and peas. Toss with olive oil, Parmesan, salt and pepper.

Recipe Yield

4 servings

Recipe Note

This is a simple dish that is so yummy! We eat it quite often on our 'meat free' night.

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