Penne with Spring Vegetables

48 Reviews

Prep: 10 min
Cook: 15 min
Ready In: 25 min

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

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
1/2 cup grated Parmesan cheese
salt and pepper to taste

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Metric US

Original recipe yields 4 servings

Directions

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

Nutrition

Amount Per Serving (4 total)

Calories
383 cal
19%

Fat
14.4 g
22%

Carbs
50.4 g
16%

Based on a 2,000 calorie diet

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Reviews (48)

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jtmachura

Jul. 7, 2006

"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 of chop..." See moreped garlic for fun) and about 1/2 cup chopped red onion in a little olive oil. I added sugar snap pea pods and sun dried tomatoes. I grilled the asparagus on our Hamilton Beach griller for a few minutes (after mixing with a little olive oil and lemon juice). Then I added to fry pan for a few minutes. I then added all ingredients together in a large bowl and tossed with fresh grated parm chz (a drizzle more oil) and a little salt & pepper. Awesome!"