Penne with Spring Vegetables

    (85)
    25 mins

    This is a simple dish that is so delicious! A one-pot wonder that takes advantage of nice fresh asparagus and peas.


    81 people made this

    Ingredients
    Serves: 4 

    • 1 bunch fresh asparagus, trimmed and cut into thirds
    • 250g snow peas (or sugar snap peas) trimmed
    • 500g penne pasta
    • 3 tablespoons (45ml) olive oil
    • 60g grated parmesan cheese
    • salt and freshly ground black pepper to taste

    Directions
    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Bring a large pot of lightly salted water to the boil.
    2. Add asparagus, and cook for 2 minutes. Add peas, and cook for 2 more minutes. Transfer vegetables to a large bowl and set aside.
    3. Add pasta to the boiling water and cook for 8 to 10 minutes or until al dente. Drain.
    4. Place pasta in the bowl with asparagus and peas.
    5. Toss with olive oil, parmesan, salt and pepper.

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    Reviews and ratings
    Global ratings:
    (85)

    Reviews in English (63)

    by
    83

    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!  -  07 Jul 2006  (Review from Allrecipes US | Canada)

    by
    56

    we thought this was pretty good. I added some sundried tomatoes and just a sprinkle of italian spice. the kids like it too.  -  28 Jan 2005  (Review from Allrecipes US | Canada)

    by
    26

    This recipe was simple and delicious. It's also great as left overs.  -  11 Jun 2005  (Review from Allrecipes US | Canada)

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