Use a vegetable peeler to turn fresh asparagus into thin ribbons. They’ll soften just enough—and retain fantastic flavor—when tossed with the hot cooked pasta.
Ingredients
- 1 (16 oz) box penne rigate
- ½ lb asparagus, ends trimmed
- 2 tbsp olive oil
- ½ (15 oz) bag sugar snap peas, ends trimmed
- ½ cup grated Parmesan cheese
- ½ cup nonfat Greek yogurt, room temperature
- ⅓ cup chopped green onions
- 1 lemon
Steps
- Bring a large pot of salted water to a boil on medium-high. Cook penne pasta until al dente. Meanwhile, lay 1 asparagus spear flat on a cutting board. Using a vegetable peeler, start at the bottom of asparagus and shave into long, thin strips. Repeat with remaining asparagus.
- Heat oil in a large skillet on medium-high. Add snap peas and asparagus. Cook 3 to 4 minutes, until vegetables are tender but not too soft or mushy. Season with salt and pepper and set aside.
- Drain pasta and transfer to a large bowl, reserving ½ cup pasta water. Add snap peas and asparagus to pasta along with Parmesan, yogurt and green onions. Zest 2 teaspoons lemon and stir into pasta. Drizzle in half of pasta water and toss to combine. Add additional pasta water as needed to make a creamy sauce. Season with salt and pepper, to taste. Garnish with more lemon zest, if desired.
This recipe is
- Vegetarian
- Nut-free
- Egg-free
Tags
- Family Friendly
- Nut Free
- quick
- vegetarian
- Weeknight meal
- Guiding Stars
- Egg Free