Penne with Spring Vegetables


This is a simple dish that is so yummy! We eat it quite often on our 'meat free' night.

Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
4 servings


  • 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 oil

  • ½ cup grated Parmesan cheese

  • salt and pepper to taste


  1. 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.

  2. Place pasta in the bowl with asparagus and peas. Toss with olive oil, Parmesan, salt and pepper.

Nutrition Facts (per serving)

383 Calories
14g Fat
50g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 383
% Daily Value *
Total Fat 14g 18%
Saturated Fat 4g 18%
Cholesterol 9mg 3%
Sodium 158mg 7%
Total Carbohydrate 50g 18%
Dietary Fiber 6g 20%
Total Sugars 4g
Protein 15g
Vitamin C 13mg 63%
Calcium 177mg 14%
Iron 5mg 26%
Potassium 347mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.