Penne with Spring Vegetables
Make the most of fresh produce with this tasty main dish that is quick to prepare and packs a nutritional punch!
Prep Time 10 minutes
Cook Time 15 minutes
Course Side Dish, Veggie Side-Dish
Cuisine American
Servings 4
Calories 400 kcal


  • 1 pound fresh asparagus
  • 8 ounces sugar snap peas
  • 1 (8-ounce) package penne pasta
  • 3 tablespoons olive oil
  • 1/2 cup grated Parmesan cheese
  • salt and pepper to taste


  • Wash asparagus and snap peas. Trim off tough ends of asparagus and chop into 1/2 inch pieces. Trim snap peas (see tip below).
  • 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.


Smart Shopping Tips
  • Choose asparagus that is firm and fresh looking with tightly closed tips.
  • Asparagus should be cooked the same day as purchased. If storing for a day or two, treat it like cut flowers. Trim the ends and place in a tall glass with a little water. Put a plastic bag over the top and refrigerate.
  • Purchase snap peas that really will snap when you bend them, which indicates freshness. Place in a plastic bag in the refrigerator and use within a day or two.
Cooking & Serving Tips:
  • Try grilling or roasting asparagus, which mellows and sweetens the flavors. Quick-cooking methods such as these will help preserve the nutrients.
  • Snow or snap peas add a fresh crunch to salads. They can be eaten raw, either whole or roughly chopped.
  • To trim snap peas or snow peas, trim off the stem end with a paring knife and remove the string which runs along the inner curve of the pea pod.
Translate »