Penne with spring vegetables

Whether or not you've always loved to prepare or else you have picked up it as a spare time activity throughout quarantine, we might venture a guess which you're on the lookout for new recipes to use . Afterall, getting creative from the kitchen can be a wonderful and fulfilling means to spend time.

We've gathered most the most adored and highest rated Penne with spring vegetables inside our site. It is the very best of the Ideal!

We've piled up the most useful recipes . They're our most loved, rated and commented 5star recipes out of our big community, all in one location. These programs, mains, desserts and more are ensured delicious!

How to make Penne with spring vegetables

  • Yield : 4
  • Prep Time : 0:10
  • Cook Time : 0:20
  • Total Time : 0:30

Ingredients

  • 1 tablespoon olive oil
  • 1 red onion, cut into thin wedges
  • 1 teaspoon Gourmet Garden Garlic Blend
  • 1 bunch baby carrots, trimmed, scrubbed
  • 1 bunch asparagus, halved diagonally
  • 1 1/2cups (230g) McCain frozen peas
  • 3/4 cup (185ml) Massel vegetable liquid stock
  • 500g penne rigate
  • Salt & freshly ground pepper
  • Shaved parmesan, to serve

Method

  • Step 1 Heat the oil in a large frying pan over a medium heat. Add the onion and garlic blend and cook, stirring often, for 2 minutes. Add the carrots and cook, stirring often, for 4-5 minutes. Add the asparagus and peas, and cook for 2 minutes. Add the stock to the pan and bring to the boil. Reduce heat and simmer for 2 minutes.
  • Step 2 Meanwhile, cook the pasta in a large saucepan of salted boiling water according to packet instructions or until al dente. Drain and return to the pan.
  • Step 3 Add the vegetable sauce to the pasta and toss until well combined. Season with salt and pepper.
  • Step 4 Divide the pasta among serving bowls. Top with shaved parmesan to serve.

© Copyright 2020 Get Recipe Book - All Rights Reserved