Spring Vegetables and Penne
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 589 |
| pro | 24 g |
| total fat | 12 g |
| sat. fat | 6 g |
| carb | 97 g |
| fibre | 9 g |
| chol | 25 mg |
| sodium | 634 mg |
| % RDI: | - |
| calcium | 22 |
| iron | 26 |
| vit A | 24 |
| vit C | 98 |
| folate | 83 |
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.
Ingredients
- 2 tbsp butter
- 1 lb asparagus spears, 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 tsp dried basil
- 1 lb penne
- 1 cup frozen peas
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped fresh parsley
- 2 tbsp lemon juice
- 4 oz smoked salmon, slivered (optional)
Preparation
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.
Source : Canadian Living Special Issue: Pasta by the Season 2004
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