Penne with Spring Vegetables

Penne with Spring Vegetables

53

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

Ingredients

25 m {{adjustedServings}} servings 383 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 383 kcal
  • 19%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 50.4g
  • 16%
  • Protein:
  • 15.2 g
  • 30%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 158 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

53
  1. 77 Ratings

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I adjusted this to our liking,but,it was so good,we may make it two weeks in a row! While the pasta was cooking (I used Rotini)in a fry pan I heated 2 1/2 cloves minced garlic (& I added a bit o...

we thought this was pretty good. I added some sundried tomatoes and just a sprinkle of italian spice. the kids like it too.

This recipe was simple and delicious. It's also great as left overs.