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Penne with Spring Vegetables


  1. 2 tablespoons extra virgin olive oil
  2. 1 pound fresh asparagus, trimmed and cut into ½ inch pieces
  3. 1 (8oz) package sugar snap peas, trimmed
  4. 1 (8oz) package dry whole wheat penne pasta
  5. 1 cup cherry tomatoes, halved
  6. 1/2 cup grated Parmesan cheese
  7. Salt and pepper to taste


  1. Heat 1 tablespoon olive oil in a pan over small-medium heat. Stir-fry asparagus and peas. Transfer into a large bowl and set aside.
  2. Boil water in a large pot. Add pasta to the boiling water, and cook according to the package directions; drain.
  3. Place pasta in the bowl with asparagus and peas. Toss with additional tablespoon of olive oil, tomatoes, Parmesan cheese, salt and pepper.

Yield: 4 servings

Serving Size: 1 cup

Source: BWH Food Service

Penne with Spring Vegetables nutrition label


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