Summer Pasta with Asparagus, Peas, Parmesan & Veggie-Based Penne

JUMP TO RECIPE

Summer Pasta with Asparagus, Peas, Parmesan & Veggie-Based Penne

SERVES 4 | FINISH IN 50 minutes
   


Ingredients
  • 1 box Veggiecraft Farms Cauliflower Penne
  • 1 tbsp olive oil
  • 1 large shallot, thinly sliced
  • 3/4 tsp freshly ground black pepper
  • 1 pound asparagus, sliced into 2-inch pieces
  • 3 cups water
  • 1 cup frozen peas
  • 1 tbsp fresh lemon juice
  • 1 tsp finely grated lemon zest
  • 1/2 cup grated parmesan cheese
  • 3 tbsp unsalted butter
Directions
  1. Heat the oil over medium heat in a large sauté pan or large pot.
  2. Add the shallots, salt, and teaspoon pepper. Cook and stirring often until the shallots soften.
  3. Add the asparagus, Veggiecraft Farms penne, water, and peas. Cover and bring to a boil.
  4. Reduce heat to simmer, stirring until the pasta is just tender.
  5. Remove from the heat once there is a small amount of water left – only enough to create a sauce.
  6. Stir in the lemon juice and zest, parmesan cheese, and butter.

Reviews Write a Review

Your email address will not be published. Required fields are marked *




Related Recipes



Zucchini Spaghetti with Marinara Sauce
Zucchini Spaghetti with Marinara Sauce
Pesto Zucchini Penne Pasta
Pesto Zucchini Penne Pasta
Pesto Sweet Potato Spaghetti
Pesto Sweet Potato Spaghetti
Cauliflower Rotini Greek Pasta
Cauliflower Rotini Greek Pasta
 

Get Everything You Need for
Your Next Meal.

Penne Pasta

Spaghetti Pasta

Elbow Pasta

FIND A STORE