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READY IN 25 mins

Penne with Spring Vegetables

Read Reviews (48)

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

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Original recipe makes 4 servings Change Servings

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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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.

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PREP 10 mins
COOK 15 mins
READY IN 25 mins

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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 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!

—jtmachura

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Most Helpful Critical Review

Jan 28, 2005

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

—MARGIEHONEYWELL

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69 Ratings

Jun 11, 2005

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

—sglass123

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Mar 29, 2006

I liked the idea of this recipe, but made some changes to suit my tastes. I prefer my veggies stir-fried instead of boiled, so I cooked them in olive oil in a pan along with some chicken and some Mrs Dash. I also used whole wheat rotini instead of penne. All around a very healthy dish.

—MJ Simmons

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Dec 22, 2010

Very easy, light and quite good. Will definitely be making again as I'm trying to make more meatless dishes and increase our vegetable intake.

—AmberBillerica

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Mar 26, 2006

I made this recipe the other night and found it very good. I added peas instead of snow pea pods. I also added chicken with a little bit of hot pepper flakes. You can add or do just about anything to this recipe to make your own and be very tasty. A very good basic recipe.

—tsmathers

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May 15, 2006

We loved this recipe! My husband SAYS he doesn't like asparagus - but guess what? He loved this asparagus dish. My only difficulty was that the snow peas I got were still out of season and got a little bitter. But you could substitute frozen peas instead if that was the case. I would stick with only fresh asparagus though.

—M. B.

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Mar 20, 2006

Very good for a light vegetarian spring dish. My picky husband even liked it. It could probably use a little extra "kick" for flavor.

—mommawells

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Nutrition

Calories
383 kcal
19%

Carbohydrates
50.4 g
16%

Cholesterol
9 mg
3%

Fat
14.4 g
22%

Fiber
5.6 g
22%

Protein
15.2 g
30%

Sodium
158 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Penne with Spring Vegetables

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 383
Calories from Fat: 130

% Daily Value *
Total Fat 14.4g 22 %
Saturated Fat 3.5g 17 %
Cholesterol 9mg 3 %
Sodium 158mg 6 %
** Potassium 347mg 10 %
Total Carbohydrates 50.4g 16 %
Dietary Fiber 5.6g 22 %
Protein 15.2g 30 %
** Sugars 4g
Vitamin A 21 %
Vitamin C 21 %
Calcium 22 %
Iron 47 %
** Thiamin 16 %
** Niacin 44 %
** Vitamin B6 11 %
** Magnesium 16 %
** Folate 33 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.