Recipe courtesy of Kathleen Daelemans
Pasta with Asparagus and Peas
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 334.1 calorie
- Total Fat
- 3.7 grams
- Saturated Fat
- 1 grams
- Carbohydrates
- 55.7 grams
- Dietary Fiber
- 11.8 grams
- Protein
- 18 grams
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
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
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.