Gorgeously Green Penne Spring Pasta

Gorgeously Green Penne Spring Pasta

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"Sauteed spring veggies tossed with penne pasta and a parsley-walnut topping is a refreshing weeknight meal."
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30 m servings 414 cals
Serving size has been adjusted!

Original recipe yields 7 servings



  • Calories:
  • 414 kcal
  • 21%
  • Fat:
  • 15.4 g
  • 24%
  • Carbs:
  • 55.1g
  • 18%
  • Protein:
  • 16.9 g
  • 34%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 248 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F.
  2. Toast walnuts in oven for 5-8 minutes until the walnuts are lightly toasted.
  3. In a food processor, pulse together bread crumbs, walnuts and zest from 1 lemon.
  4. Pour into a medium dish and toss with parsley and a pinch of salt. Set aside.
  5. Prepare Barilla PLUS(R) Penne according to package directions. Drain reserving 1 cup of the cooking liquid.
  6. While pasta is cooking, pour olive oil into a large saute pan.
  7. Add the leeks and saute over medium heat for about 4 minutes until they start to soften.
  8. Add the peas, zucchini, asparagus, salt and pepper, and saute another 5 minutes until all of the vegetables are slightly softened.
  9. Add zest of second lemon and reserved cooking liquid and stir gently until combined.
  10. Drain pasta and return to cooking pot.
  11. Add vegetables to pasta and toss to combine. Gently stir in mint and basil. Taste and adjust seasoning if needed.
  12. Serve 1 cup pasta mixture into serving bowls. Top with 2 tablespoons of the walnut mixture.