Order Your Almanac Today!

Penne With Carrots and Asparagus

Photo Credit
Sam Jones/Quinn Brein
The Editors
Yield
Serves 6
Category
Vegetables
Course
Lunch
Preparation Method
Bake
Sources
Vegetable Cookbook
Print Friendly and PDF

Are you looking for a new twist on pasta? Try this light and nutritious Penne With Carrots and Asparagus! It is a quick, easy, and delicious way to pack loads of fresh herbs and vegetables into one meal.

To make the meal extra special, try it with homegrown asparagus!

 

Ingredients
1 pound asparagus, trimmed and cut into pieces
4 tablespoons olive oil, divided
6 green onions, sliced diagonally
3 carrots, cut into julienne strips
3 tablespoons lemon juice
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
1 pound penne, prepared according to package directions
1/2 teaspoon salt
freshly ground black pepper
2 tablespoons pine nuts or slivered almonds, for topping
Parmesan cheese, for topping
Instructions
  1. Boil or steam asparagus until crisp-tender. Drain and transfer to paper towels. Pat the stalks dry.
  2. Heat 3 tablespoons of the oil in a large skillet. Add green onions and toss to coat. Cook over medium heat until the onions are limp. 
  3. Add the remaining oil, asparagus, carrots, lemon juice, parsley, and basil. Cook for 3 minutes. 
  4. Add penne and stir—season with salt and pepper. 
  5. Stir over low heat until warmed through, then serve topped with pine nuts and Parmesan.
About The Author

The Old Farmer's Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer's Almanac Editors
 

What's cooking in The Old Farmer's Store?
More Like This

Comments