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

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

SERVES 4 | FINISH IN 50 minutes

  • 1 box Veggiecraft Farms Cauliflower Penne
  • 1 tbsp olive oil
  • 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
  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.

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