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Penne with Spring Vegetables

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Penne with Spring Vegetables from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource

  • Serves: 6



  1. Spray a large skillet with cooking spray then heat over medium heat.
  2. Add onion and garlic then cook for 3 minutes, stirring often.
  3. Add asparagus and cook an additional 3 minutes.
  4. Stir in the tomatoes and squash and cook for 3 minutes.
  5. Add the broth and reduce heat to medium low and simmer, uncovered for 5 minutes. Add salt and pepper, to taste.
  6. Cook pasta according to package instructions then drain. Toss pasta with the vegetable mixture and basil then serve.

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