- 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
- 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.
03/05/2017
recipepes.com
penne with spring vegetables, recipe
PT15M
PT1H
5
455 calories
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