Penne With Spring Vegetables

Name: Penne With Spring Vegetables
Yield: 4 servings
Ingredients: 1 pound fresh asparagus, trimmed and cut into 1/2 inch pieces; 1 (8 ounce) package sugar snap peas, trimmed; 1 (8 ounce) package dry penne pasta; 3 tablespoons olive oil; 1/2 cup grated Parmesan cheese; salt and pepper to taste

Vegetarian Dairy

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Ingredients

1 pound fresh asparagus, trimmed and cut into 1/2 inch pieces
1 (8 ounce) package sugar snap peas, trimmed ⓘ
1 (8 ounce) package dry penne pasta
3 tablespoons olive oil ⓘ
1/2 cup grated Parmesan cheese ⓘ
salt and pepper to taste ⓘ

Instructions

Bring a large pot of lightly salted water to a boil. Add asparagus, and cook for 2 minutes. Add peas, and cook for 2 more minutes. Transfer to a large bowl; set aside. Add pasta to boiling water, and cook for 8 to 10 minutes or until al dente; drain.
Place pasta in the bowl with asparagus and peas. Toss with olive oil, Parmesan, salt and pepper.

Nutrition & Diet Analysis (per serving)

319 kcal 16% DV

Protein Fat Carbs

Macronutrients

Protein 10.6g 21% DV

Total Fat 26.3g 34% DV

Carbs 11g 4% DV

Fiber 0.5g 2% DV

Sugar 0.8g 2% DV

Electrolytes

Sodium 9978mg 100% DV

Potassium 202.8mg 4% DV

Cholesterol 5mg 2% DV

Vitamins & Minerals

Vitamin A 19.5mcg 2% DV

Vitamin C 1.4mg 2% DV

Calcium 212.3mg 16% DV

Iron 2mg 11% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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