This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

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

Ingredients Edit and Save

Watch video tips and tricks

Penne with Chicken and Asparagus

Linguine with Chicken and Vegetables

Baked Penne with Italian Sausage

Penne with Spicy Vodka Tomato Cream Sauce

Brooklyn Girl's Penne Arrabbiata

Roast Lamb with Root Vegetables

Creamy Tomato & Tuna Penne Pasta

Goat Cheese and Arugula Over Penne

Greek Penne and Chicken

Types of Cooking Oil

Types of Salt

Sugar and Sweeteners

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

Check All Add to Shopping List

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.

Kitchen-Friendly View

PREP 10 mins
COOK 15 mins
READY IN 25 mins

ADVERTISE WITH US

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

See full review »

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

See full review »

69 Ratings

Jun 11, 2005

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

—sglass123

See full review »

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

See full review »

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

See full review »

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

See full review »

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.

See full review »

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

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Asparagus, Chicken and Penne Pasta

Penne with Asparagus and Mushrooms

Penne with Chicken and Asparagus

Chicken and Asparagus with Penne Pasta

Penne and Vodka Sauce

Summer Penne Pasta

Chicken Penne with Asparagus, Sun-dried Tomatoes, and Artichoke Hearts

Penne with Chicken and Pesto

Fast Creamy Tomato Penne

Penne with Mushrooms

ADVERTISE WITH US

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.