Spring Vegetable Pasta with Penne

Spring Vegetable Pasta with Penne

SERVES 3-4 | FINISH IN 30 minutes

  • 1 package Veggiecraft Penne
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 pound asparagus, woody ends removed and cut into 1” pieces
  • 1/2 cup fresh English peas, optionally shelled
  • 1 cup baby arugula
  • ½ cup feta cheese, crumbled
  • Juice and zest of ½ lemon
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon chopped chives
  1. Cook the pasta according to the package directions. Drain and rinse well.
  2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic, salt, and pepper. Cook until the garlic is fragrant, about 1 minute.
  3. Add the asparagus and peas. Cook for 5 minutes, until starting to soften.
  4. Turn off the heat and add the cooked pasta to the pan, along with the arugula, lemon juice and zest, feta cheese, parsley, and chives. Serve immediately.

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I made a few changes that led to the 5 star review. Doubled the olive oil (EVO), Tripled the garlic, instead of arugula or peas, added a bag of stirfry veggies and sliced grape tomatoes. Added 1/2 a cup of beef broth and 1/4 cup of white wine, plus red pepper flakes and some garlic powder. My husband and I loved it. Had a lot of taste.

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