Penne with Spring Vegetables

Penne with Spring Vegetables


81 people made this

About this recipe: This is a simple dish that is so delicious! We eat it quite often on our 'meat free' night.


Serves: 4 

  • 1 bunch fresh asparagus, trimmed and cut into thirds
  • 250g (9 oz) mange-tout or sugar snap peas, trimmed
  • 1/2 (500g) pack penne pasta
  • 3 tablespoons olive oil
  • 50g (2 oz) grated Parmesan cheese
  • salt and freshly ground black pepper to taste

Prep:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Bring a large pot of lightly salted water to the 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.
  2. Place pasta in the bowl with asparagus and peas. Toss with olive oil, Parmesan, salt and pepper.

Parmesan cheese

Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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