Spring Vegetable Penne

Serves 4


  • 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


  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).

Post a Comment

ten − one =