Pasta Primavera with Shaved Asparagus and Sugar Snap Peas | Savory
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.
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.savoryonline.com.
Ingredients
- 1 (16 oz) box penne rigate
- 1/2 lb asparagus, ends trimmed
- 2 tbsp olive oil
- 1/2 (15 oz) bag sugar snap peas, ends trimmed
- 1/2 cup grated Parmesan cheese
- 1/2 cup nonfat Greek yogurt, room temperature
- 1/3 cup chopped green onions
- 1 lemon
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