Skip to main content New this month
Get the Allrecipes magazine

Gorgeously Green Penne Spring Pasta

Rated as 0 out of 5 Stars
 made it  |  0 reviews   |   photos

"Sauteed spring veggies tossed with penne pasta and a parsley-walnut topping is a refreshing weeknight meal."
Added to shopping list. Go to shopping list.

Ingredients

30 m servings 414 cals
Original recipe yields 7 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F.
  2. Toast walnuts in oven for 5-8 minutes until the walnuts are lightly toasted.
  3. In a food processor, pulse together bread crumbs, walnuts and zest from 1 lemon.
  4. Pour into a medium dish and toss with parsley and a pinch of salt. Set aside.
  5. Prepare Barilla PLUS(R) Penne according to package directions. Drain reserving 1 cup of the cooking liquid.
  6. While pasta is cooking, pour olive oil into a large saute pan.
  7. Add the leeks and saute over medium heat for about 4 minutes until they start to soften.
  8. Add the peas, zucchini, asparagus, salt and pepper, and saute another 5 minutes until all of the vegetables are slightly softened.
  9. Add zest of second lemon and reserved cooking liquid and stir gently until combined.
  10. Drain pasta and return to cooking pot.
  11. Add vegetables to pasta and toss to combine. Gently stir in mint and basil. Taste and adjust seasoning if needed.
  12. Serve 1 cup pasta mixture into serving bowls. Top with 2 tablespoons of the walnut mixture.

Nutrition Facts


Per Serving: 414 calories; 15.4 g fat; 55.1 g carbohydrates; 16.9 g protein; 0 mg cholesterol; 248 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 0