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 Ingredients Directions 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. Nutrition Information 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%
