Spring Vegetable Penne

Serves 4

Ingredients

  • 1 bunch asparagus, trimmed and cut into thirds
  • 250 g peas or sugar snap peas
  • 150 g edamame
  • 500 g penne pasta (choose whole-wheat, spinach or brown pasta as a better choice)
  • 3 tbsp olive oil
  • 60 g grated parmesan cheese
  • Salt and pepper to taste

Extra: Add a spoon of pesto

Directions

  1. Bring a large pot of lightly salted water to the boil.
  2. Add asparagus, and cook for 2 minutes.
  3. Add peas, and cook for 2 more minutes.
  4. Transfer vegetables to a large bowl and set aside.
  5. Add pasta to the boiling water and cook for 8 to 10 minutes or until al dente. Drain.
  6. Place pasta in the bowl with asparagus and peas. Toss with olive oil, parmesan, salt and pepper (add the extra pesto if desired).

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