Penne with Spring Vegetables
Ingredients: 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 lubricate 1/2 cup grated Parmesan cheese salt and pepper to trace
Directions: Bring a large pot of lightly salted water to a fulminate. Add asparagus, and cook for the sake 2 minutes. Add peas, and cook as 2 more minutes. Transfer to a large move; set aside. Add pasta to boiling spray, and cook as a replacement for 8 to 10 minutes or until al dente; drip. Place pasta in the bowl with asparagus and peas. Toss with olive grease, Parmesan, salt and spatter.
Nutritional:
Servings Per Mo: 4
Amount Per Serving
Calories: 340
Total Fat: 11.6g Cholesterol: 0mg Sodium: 5mg Total Carbs: 50g Dietary Fiber: 5.6g Protein: 11.3g
Prepare time:10 Min
Cook time:15 Min
Ready in:25 Min
Serving as far as something:4 peoples