Summer Vegetable Penne with Asparagus and Peas
Serves: 4
Ready in: 15 to 30 mins
Ingredients:
300g pasta shapes, such as penne or fusilli200g fine asparagus, trimmed and halved
200g sugar snap peas or mangetout, halved
100g fresh garden peas (or use frozen peas, thawed)
500g jar Dolmio Bolognese sauce with Extra Summer garden Vegetables
2 tbsp flat-leaf parsley, chopped
pinch of salt
method:
- Cook the pasta in a large saucepan of lightly salted boiling water for 8-10 minutes, or according to pack instructions.
- At the same time, simmer the asparagus and sugar snap peas or mangetout in lightly salted boiling water for 3-4 minutes, adding the peas for the final minute.
- Drain the pasta shapes and vegetables thoroughly, then return them both to the large saucepan and add the jar of pasta sauce. Heat, stirring gently, for around 2-3 minutes.
- Share between four warmed serving bowls or plates and serve at once. To vary this recipe, try swapping the asparagus, sugar snaps and peas for leftover roasted summer vegetables (eg courgettes, aubergine and peppers).
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