Pasta with Asparagus and Peas

Name: Pasta with Asparagus and Peas
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 6 servings
Cuisine: american
Ingredients: 1 pound penne rigate; 1 bunch asparagus, cut into 2-inch pieces; 2 cups fresh shelled peas; 1 clove garlic, minced; 1/4 cup loosely packed, freshly grated Parmesan; 1 teaspoon olive oil; 2 tablespoons fresh, chopped oregano; Salt and freshly ground black pepper

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Level: Easy
Total: 35 min

Prep: 20 min
Cook: 15 min

Yield: 6 servings

Level: Easy
Total: 35 min

Prep: 20 min
Cook: 15 min

Yield: 6 servings

Ingredients

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1 pound penne rigate

1 bunch asparagus, cut into 2-inch pieces

2 cups fresh shelled peas

1 clove garlic, minced

1/4 cup loosely packed, freshly grated Parmesan

1 teaspoon olive oil

2 tablespoons fresh, chopped oregano

Salt and freshly ground black pepper

Directions

Place penne in a large pot of rapidly boiling, salted water. When pasta is about 2 minutes from being done, add the asparagus and peas and cook for 2 to 3 minutes or until the pasta and asparagus are cooked. Reserve 1 cup of cooking liquid. Drain pasta and return to the pot. Place the pot over low heat.
To the pasta and veggies, add only as much water as is necessary to create a nice "sauce". Cook for 1 minute, stirring constantly. Remove from the heat and add the garlic, cheese, olive oil, and oregano and toss to combine. Taste and season with salt and pepper. Serve immediately.