Penne with Spring Vegetables

Penne with Spring Vegetables

52 Reviews 6 Pics
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Jessica
Recipe by  Jessica

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

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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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.

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Reviews (52)

Rate This Recipe
jtmachura
81

jtmachura

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 chopped 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!

MARGIEHONEYWELL
55

MARGIEHONEYWELL

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

sglass123
26

sglass123

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

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 383 cal
  • 19%
  • Fat
  • 14.4 g
  • 22%
  • Carbs
  • 50.4 g
  • 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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