After craving pasta for the past few weeks, it was only right to include my favorite spring vegetable (Asparagus) to the dish. Asparagus is low in calories and is filled with high amounts of nutritious vitamins and minerals such a fiber, calcium and potassium. I love when my asparagus is slightly crunchy with olive oil and sprinkled with a little lemon. This time I only included 3 main ingredients; penne, asparagus and sweet corn and red-peppers which provided beautiful color. It takes only 15 minutes or less to prepare and will force your pasta palate into overdrive.
Asparagus (1 pound, cut 1-inch pieces)Starch
Bell Peppers (1)
Black Pepper (
Heavy Whipping Cream
Kosher Salt (1/2 tablespoons)
Colby/Monetary Cheese (1/2 cup)
Whole Wheat Penne Pasta (1 box)
~In 6-8 quart stock pot over high heat, bring 4-6 quarts of water to a boil.
~Add whole wheat penne a few pinches of salt & olive oil.
~Cook uncovered for 10-12 minutes, or until done. Stir occasionally.
~Cut asparagus into 1inch pieces.
~Add asparagus the last 2 minutes of cooking time.
~Drain and set aside.
~In a large skillet, over medium heat add olive oil.
~Place chopped red bell peppers, scallions, mozzarella cheese & corn in skillet.
~Include the whole-wheat pasta & asparagus mixture and whipping cream.
~Add salt & pepper as needed.
~Include whole-wheat penne and asparagus mixture & cook for 2 minutes.
~Top with mozzarella cheese & serve.