Who says pasta has to be heavy? This light-and-fresh dish highlights basil, asparagus, squash and cherry tomatoes, mixing them with always delicious penne pasta. Tossed in a light coating of olive oil, this is the perfect meal for an al fresco spring dinner.
Penne with Spring Vegetables
- 1 box penne pasta
- 1/4 cup extra virgin olive oil
- 1/2 cup white onion, chopped
- 2 cloves garlic, minced
- 1 pound asparagus, trimmed, sliced on a bias
- 2 1/2 cups cherry tomatoes, halved
- 2 cups yellow squash, chopped
- 6 leaves fresh basil cut into strips
Bring a large pot of water to a boil.
Heat olive oil in a large skillet over medium-high heat, and add onions and garlic. Sauté 3-4 minutes, stirring occasionally. Add asparagus and continue to cook for 3 additional minutes. Add tomatoes and squash, sautéing an additional 2-3 minutes, or until tomatoes are softened. Season with salt and pepper to taste.
Meanwhile, cook pasta according to package directions and drain. Immediately add hot pasta to the skillet. Mix well and transfer to a serving bowl or platter. Garnish with fresh basil strips and serve.
Serves: 7 | Serving Size: 1/7th of recipe
Per serving: Calories: 330; Total Fat: 9g; Saturated Fat: 1g; Monounsaturated Fat: 6g; Cholesterol: 0mg; Sodium: 16mg; Carbohydrate: 54g; Dietary Fiber: 5g; Sugar: 5g; Protein: 11g
Nutrition Bonus: Potassium: 356mg; Iron: 20%; Vitamin A: 20%; Vitamin C: 27%; Calcium: 3%