Penne with Spring Vegetables

Ingredients

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

Directions

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