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Penne with Spring Vegetables

How to cook 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

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