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Penne with spring vegetables
Penne with spring vegetables
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Ingredients:
  • 18.20 gm olive oil
  • 1 red onion, cut into thin wedges
  • 1 tsp Garlic Blend
  • 1 bunch baby carrots, trimmed, scrubbed
  • 1 bunch asparagus, halved diagonally
  • 230g pea
  • 185ml vegetable stock
  • 500g penne rigate
  • Salt & freshly ground pepper
  • Shaved parmesan, to serve
Instructions:
  • In a large frying pan over medium heat, warm the oil. Sauté the onion and garlic mix for 2 minutes, stirring frequently. Add the carrots and cook for 4-5 minutes, stirring often. Toss in the asparagus and peas, cook for an additional 2 minutes. Pour in the stock, bring to a boil, then simmer for 2 minutes on low heat.
  • Cook pasta in a large saucepan of salted boiling water until al dente according to packet instructions. Drain and return to the pan.
  • Combine the vegetable sauce with the pasta, toss together until evenly coated, then season with salt and pepper to taste.
  • Portion the pasta into individual serving bowls and garnish generously with shaved parmesan before serving.

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