Penne With Carrots and Asparagus
Make penne with carrots and asparagus, fresh herbs, and lemon juice. Top with pine nuts and Parmesan for a colorful vegetable pasta dish that serves 6.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.almanac.com.
Cooking tools:
- Pot
- Colander
- Steamer basket
- Paper towel
- Skillet
- Cutting board
- Chef's knife
- Measuring spoon
- Wooden spoon
- Tongs
- Stove
- Plate
- Serving bowl
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
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