Spring Vegetables and Penne

Spring Vegetables and Penne 150 Author: Canadian Living Credits: Spring Vegetables and Penne 150

Laced with lemon, tossed with cheese and tumbled with spring-fresh asparagus, peas and parsley, this dish makes a fitting welcome to the season. If you have fresh basil, substitute 1/4 cup (50 mL) for the dried.

 

  • Portion size 4 servings
  • Credits : Canadian Living Special Issue: Pasta by the Season 2004

Ingredients

  • 2 tablespoons butter
  • 1 lb asparagus spear trimmed and cut_in 2-inch (5 cm) pieces
  • 1 sweet yellow pepper cut_in strips and halved
  • 4 green onions sliced
  • 1 1/2 teaspoon dried basil
  • 1 lb penne
  • 1 cup frozen peas
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup chopped fresh parsley
  • 2 tablespoons lemon juice
  • 4 oz smoked salmon slivered (optional)

Method

In skillet, melt butter over medium heat; cook asparagus and yellow pepper, stirring often, for 5 minutes. Add onions and basil; cook for 2 minutes.

Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes. Add peas; drain and return to pot, reserving 1/2 cup (125 mL) of the cooking water. Add asparagus mixture. Add Parmesan cheese, parsley, lemon juice, and salmon (if using); toss to coat, adding cooking water if desired to moisten.

Nutritional facts <b>Per serving:</b> about

  • Sodium 634 mg
  • Protein 24 g
  • Calories 589.0
  • Total fat 12 g
  • Cholesterol 25 mg
  • Saturated fat 6 g
  • Total carbohydrate 97 g

%RDI

  • Iron 26.0
  • Fibre 0.0
  • Folate 83.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 22.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 24.0
  • Vitamin C 98.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Spring Vegetables and Penne

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